Yam Pottage also known as Asaro can be bland or delicious – it depends on how it is prepared. I love to make Yam Pottage with a bit of sweetness by adding at least 1 ripe plantain (If I have any overripe left over plantains, I know it is time to make a Pottage). For this recipe we will omit Palm Oil which is traditionally used for Asaro, we will be using the Jollof process to spice things up! Feel free to add some vegetables if you like.
- 1 kg Yam (cubed)
- 2 Ripe Plantains
- 1 Cup Chicken Stock
- 4 Large Tomatoes
- 3 Habanero Pepper
- 4 Large Tatashe
- 1 large Onion
- 1/4 Cup Vegetable Oil
- 1 Green Bell Pepper
- 1 Seasoning Cube
- 1 Teaspoon Salt
- Blend tomatoes, pepper and half of the onion. Transfer it to a pot and boil till it is almost dry and in form of a paste.
- Heat vegetable oil in a separate pot and rest of the onions then fry for a minute, next add the tomato mixture, reduce the cooker heat and allow to fry, stir it frequently. Add seasoning to it.
- Chop yam into cubes and slice the plantain as well.
- When the stew is cooked (the oil will float to the top), add any stock (if you have) and add water, then add the yam and plantain.
- Allow the yam and plantain to cook till it softens, then using a wooden spoon mash a bit of the yam.
- Add sliced green bell peppers and allow it to simmer for 5 more minutes before turning off the heat.