Everyone loves some Nigerian food. Yam porridge or yam pottage (asaro), is a well cooked Nigerian classic yam dish packed with tender beef, dried fish and palm oil. This filling tasty beef yam porridge recipe makes for an easy dinner. Come lets get to learn how to cook this Nigerian yam recipe, a fresher and flavoursome meal.
- Tubber of yam
- 1 cup of palm oil
- Scotch bonnet peppers
- Fresh tomatoes
- Selectively tatashe
- 2 medium onions, 1 sliced and 1 to be blended
- Locust beans
- beef (chopped in little potions)
- Dried fish (shredded)
- Seasoning cubes; Maggi/Knorr
- Salt to taste
- Wash the beef and fish. Season your beef and dried fish add some salt, seasoning cube, and sliced onions put it in a cooking pot and turn on the burner. Add a very little water, almost nothing – cover pot tight and allow it cook with the steam for about 25 minutes.
- Roughly blend the chilli pepper together with tomatoes, crayfish, tatashe and onion. Set these aside.
- Peel, wash and cut the yam to your desired chunk sizes. Put them in another pot and put a little water, just a little below the yam. Cover the pot and allow it to cook for about 10 minutes.
- After the yam has gotten a good boil, add the blended mixture, stir-in the beef and dried fish, add seasoning cubes and cook till yam is done.
- Add salt to taste – adjust for seasoning and spices, if needed. Add some locust beans. Stir very well and cook at high heat for about 5 minutes.
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