Asaro (Yoruba Yam Pottage)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 1000 g white yam, peeled and cubed
- 5 tbsp red palm oil
- 1 onion
- 1 red pepper
- 1 scotch bonnet chilli
- 400 g chopped tomatoes
- 600 ml gluten-free vegetable stock
- 3 spring onions
Nutrition (per serving)
- Calories
- 505 kcal
- Protein
- 6.2 g
- Carbohydrate
- 75 g
- of which sugars
- 8.9 g
- Fat
- 18 g
- of which saturates
- 8.4 g
- Fibre
- 13 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yam chunks (about 3cm). Big supermarkets sell white yam in the produce aisle; if you cannot find it, use half floury potatoes and half sweet potatoes and cut the cooking time by 5 minutes.
- 2
Blend the red pepper, half the onion, the scotch bonnet and the chopped tomatoes until smooth.
- 3
Put the yam in a large pan with the vegetable stock, bring to the boil and simmer, covered, for 10 minutes.
- 4
Meanwhile, heat the red palm oil in a frying pan over a medium heat (or vegetable oil with 1 tsp sweet paprika), add the remaining onion, chopped, and fry for 3 minutes. Add the blended sauce and fry for 8 minutes until thickened.
- 5
Tip the sauce into the yam pan and simmer, uncovered, for 10-15 minutes, stirring now and then, until the yam is completely tender. Mash about a third of it into the sauce to make a thick, creamy pottage. Season with salt.
- 6
Scatter with the sliced spring onions and serve hot in bowls.
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