Porridge yams (Potash, Asaro)
Porridge Yams aka Potash, Asaro – An easy one pot meal, made with yams and leafy greens enjoyed throughout West Africa also known as Sese Yams in Cameroon.
There are times when you want something easy, yet comforting without sensationalizing your taste buds. When that feeling hits…I think of the lovable porridge yams.
Yams are starchy tubers that are grown in most countries in Africa, South America, Caribbean, South Pacific and Asia – with each country have its own variety.
They are not comparable to the sweet yams grown in North America – which are softer (when cooked) and overly sweet. These African yams are firm and tender, when cooked.
There are different species of yams in Africa some white, some yellow, and in certain parts of West Africa you have sweet yams (which are firm in texture).
Porridge yam is a one pot meal that is prepared with white or yellow yams or any starchy tuber (cocoyam, plantains, cassava, potatoes); However, when you use a different starch, it takes the name of the starchy tuber. Just like porridge plantains
In this recipe, yams are peeled, cut into big chunks and then cooked in tomatoes, onions, and chicken until tender. You can use boneless chicken thighs or bone in. Either works just fine.
A more traditional way of making this is to include smoked/dried fish. Dried Fish is sometimes hard to come by and is pricey too, that is if you live abroad. A great substitute is smoked turkey.
After the yams are tender, you can either smash it, to make porridge also known as Asaro in Nigeria or leave as is. I prefer chunks of yams.
Most people add bitter leaves to the porridge yams for its nutritional value and taste. A great substitute would be any dark leafy greens.
I used my leftover bag of leafy greens; kale, collard greens and spinach.
Throw in some hot pepper for some extra heat and you are good to go. Your cooking time will vary depending on protein used. Be sure to cooked the chicken first until tender before adding yams.
Serve immediately or warm.
Enjoy!!!