Hi guys, how are you all doing? Sorry I haven’t posted any recipes for a while now. I have been looking for ways to update the style of the blog. Watch out for that. Something new is also coming your way. Keep it locked on here 🙂
This week we will be looking at preparing Yam pottage, also known as (Asaro). The main ingredient is the yam. Please ensure the yam you buy is not too dry, as it will only make the yam pottage hard to chew.
The Beauty of the Asaro is in the firmness and moistness of the yam. If it’s too dry, it just makes it too hard to enjoy and also it doesn’t leave you with a comfortable tummy. It may make you feel like you are carrying something heavy around. And I don’t want that for you guys.
Ok, let’s get started shall we 🙂
1 tuber of Yam
1 cup of Palmoil
1 Red pepper
I plum tomato (3 large tomatoes)
3 Scotch bonnet
Knorr stock cube
Assorted meat (pre cooked ideally to save you time)
2 medium sized pots
One frying pan or saucepan
Prep time: 15 minutes
Cooking time : 1 hour 10minutes
Total time: 1 hour : 25 minutes
Note: the time only works if your beef has already been pre cooked.
Next blend the peppers, tomatoes and onions. Blend smooth
Next boil the blended pepper. Boil until the water dries up. It’s essential please.
Method: peel and cut the yam. Cut it into cubes. Rinse it properly and soak in salty water until ready for use.
Back to the yam. Remove it from the salty water, add it to the medium sized pot, add enough water to cover it. Add a 1 teaspoon salt (don’t be tempted to add too much, because you are still adding the stock) cover and cook for 15 minutes. (Don’t worry more cooking later on 🙂
Next cut up the assorted beef, add it to a baking tray lined with fool paper and grill for 20 minutes.
Back to the yam. Drain half of the water, and set aside
Once the pepper is already cooked, heat up the oil, add the onions and let it dry until it becomes translucent.
Add the stock cube. Let the aroma fill up your senses (hehehe)
Next add the pepper and fry. It’s better when the pepper is already cooked or else you will end up waiting a long time and that’s not fair on you.
Reduce the heat and allow it to fry slowly. The slower the cooking the intense the taste. Slow dry for 20 minutes.
Back to the yam, add the beef stock, some of the fried pepper stew and half a Cup of Palmoil. Allow to incorporate for 10 minutes.
Next mash the yam. Not all of it, just a few. Just enough to create a paste. Stir well and allow it to slow cook for 10 minutes.
Whilst that is cooking, add the grilled beef to the remains fried stew, mix well and let it incorporate for 7 minutes.
All done. It’s ready to be served.
The pictures below are variations of how I served my Asaro. The first three pictures are linked to this post. 😊
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That’s it from me today. I’ll see you all in my next post
Love Duchess O