Monday 15 June 2015

Yam pottage (Asaro) the not so easy way

My hearty and yummy asaro is filled with simple hearty goodness including fish and leafy greens for a healthy  and colorful serving.
I call it the not so easy way because the other way requires boiling your yam and tossing all else in. Todays method requires a little more patience as the blended tomato/pepper mix has to be boiled as if one is cooking stew...
The amazing taste is worth it, trust me!

INGREDIENTS
1. Yam 
2. Mackerel (fresh boiled or smoked, deboned), or tinned fish.
3. Hand full chopped ugwu leaves, spinach can be used if that's more accessible to you
4. Stock cubes
5. Bell peppers (tatashe)
6. Scotch bonnet (ata rodo)
7. Onions
8. Vegetable or palm oil (optional)


1. Blend the peppers and onions together, then pour into a pot to simmer on the cooker. Once dried out add in the vegetable oil (i used oil from the tinned sardines)


2. Add in the stock cubes


3. Then the chopped and washed yam


4. Then enough water (just one inch above the yam. Allow to cook till softened. 


5. Once oftened add in the mackerel/sardines and the ugwu leaves 


6. Stir while mashing the Yams with the spoon, then allow to cook for few more mins before taking the pot off the cooker


And it's ready... The sardine gives the meal such a nice aroma and the vegetable adds in some fresh green colour 





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