YAM PORRIDGE aka ASARO

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by Ishamoha

by Ishamoha

Ingredients

* White puna yam
* Red palm oil
* 1 smoked fish
* 1 tablespoon ground crayfish
* 1 medium onion
* Fresh green vegetables (eg pumpkin, parsley, scent leaf or green amaranth)
* Chilli pepper and salt (to taste)
* 2 big stock cubes

NOTE: * Add enough palm oil to make the meal colourful.
*

You can use dry fish instead of smoked fish.

BEFORE YOU COOK THE YAM PORRIDGE

* Peel and cut the yam tuber into medium size. Wash the yam cubes and place in a sizeable pot.

* Wash and cut the onions into tiny pieces. Grind or blend the chilli pepper. Set these aside.

* If using dry fish, soak and pick the bones.

Directions

* Pour enough water to cover the yam cube and start cooking at medium to high heat. If you are using dry fish add it now.

* When the yams have got a good boil, add the onions, ground crayfish, pepper, stock cubes, palm oil and the smoked fish.

* Cover the pot and continue cooking till the yam is done.

* Add salt to taste and stir very well. Cook at high heat for about 5mins.

* Add the green vegetables, stir and leave to stand for about 5minutes then serve.

"Be the first one to give the salam and a beautiful smile".

Ramadan Mubarak, don't forget to read your Qur'an..