Asaro

Asaro, prepared with medium tomatoes, red bell peppers, scotch bonnet chile peppers.

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Method

7 clear steps

1
Blend the tomatoes, peppers, and onion into a smooth purée.
2
Heat the oil in a pot and add the purée. Cook for about 10 minutes, stirring occasionally.
3
Stir in seasoning cubes, salt, and any protein being used.
4
Stir in the water and bring to a boil.
5
Gently stir in the cubed yam. Cover and simmer, stirring occasionally, until the yam becomes soft and some of it has broken down to thicken the dish.
6
Add leafy vegetables if desired and cook for an additional 3–5 minutes. If adding raw fish or meat, continue cooking until done: fish 63°C / 145°F, poultry 74°C / 165°F; do not rely on the yam being tender as a meat-doneness check.
7
Adjust seasoning and remove from heat.

Nigeria

Asaro, prepared with medium tomatoes, red bell peppers, scotch bonnet chile peppers.

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7 clear steps

1
Blend the tomatoes, peppers, and onion into a smooth purée.
2
Heat the oil in a pot and add the purée. Cook for about 10 minutes, stirring occasionally.
3
Stir in seasoning cubes, salt, and any protein being used.
4
Stir in the water and bring to a boil.
5
Gently stir in the cubed yam. Cover and simmer, stirring occasionally, until the yam becomes soft and some of it has broken down to thicken the dish.
6
Add leafy vegetables if desired and cook for an additional 3–5 minutes. If adding raw fish or meat, continue cooking until done: fish 63°C / 145°F, poultry 74°C / 165°F; do not rely on the yam being tender as a meat-doneness check.
7
Adjust seasoning and remove from heat.