How to make Yam Porridge – Asaro Ati Ata Dindin
Yam Porridge/ Pottage also known as Asaro by the Yoruba People of Western Nigeria, is a Stewed Mashed Yam delicacy. Yam Porridge is made with White/Puna Yam. This method of preparing Yam Porridge is peculiar to the Yoruba tribe of Nigeria because unlike popular Yam Porridge recipes which call for Vegetable leaves, this recipe is without. For the record, I do have a published recipe for Yam Pottage with Vegetable leaves published on the Blog.
Yam Porridge can be made with either Palm Oil or Vegetable Oil, so feel free to go with your choice. I prefer mine with Vegetable Oil. Yoruba Style Yam Porridge is never complete without its major side kick – Ata Dindin (Fried Stew). I’ll be throwing in a recipe for the Ata Didndin as well. For the Ata Dindin you can settle for Assorted Fish instead of Meats, the recipe works with either.
1/2 Tuber Puna Yam
2 Cooking Spoons Vegetable Oil
1.5 Cooking Spoon Palm Oil
1.5 Cups Chicken or Beef Stock
3 Red Bell Pepper( Tatashe)
3 Medium Tomatoes
2 Scotch Bonnet( Atarodo)
2 Cups Shredded Cooked Assorted Meats (Shaki Ponmo, Cow leg, Goat meat, Smoked Turkey are ideal)
2 Heaped Tablespoons Ground Crayfish
2 Tablespoons Locust Beans (Iru)
1 Inch Ginger Root
4 Cloves Garlic
3 Knorr Cubes or your Preferred Bouillon Cubes
1/2 Teaspoon Chicken/Beef seasoning
Salt to taste
Blend the Peppers, Tomatoes, 1 Onion, the Garlic and Ginger to smooth and set aside. Also fry or grill the boiled meats you’ll be using and set aside…
Slice and peel your Yam, cut into small chunks, rinse, then boil on medium heat with salt to taste. Parboil till slightly tender, not fully soft, remember it’ll be cooked further later…
While that’s cooking, get a fairly big pot, place on a hob on medium heat, add the vegetable oil. For maximum taste, use some of the oil you used for frying your meats. When it’s hot, add 1/2 sliced Onions, sauté till fragrant…
When it’s fragrant, add 1/2 of the blended Pepper mix, (you’ll need 3 Cooking Spoons), 2 Knorr cubes, the Chicken/Beef seasoning and salt to taste. Do not add Salt if you’ll be using stock later on. Stir occasionally to prevent burning…
Check on the Stew, when it’s fried, you’ll know when the pepper reduces considerably and you can’t taste the sourness of the Tomatoes any more. Add the stock, combine and leave to cook for a further 2-3 minutes…
Then add the Parboiled Yam….
Combine thoroughly, turn the heat down to low, cover and leave to cook for 10 minutes or until the Yam softens. When the Yam is softened, mash half of the Yam using a Potato masher or wooden Spoon….
Switch the heat off and let it simmer for 2 minutes… Your Yam Porridge/ Pottage is ready.
Now, let’s make the Ata Dindin…
Firstly, add the palm oil into a saucepan, place on low heat. When it’s hot, add half sliced onion, sauté till the onions begin to caramelise, this should take 8-10 minutes on low heat.
Caramelised onions is the star of this recipe as this introduces a certain degree of sweetness into the stew…
Then add the Crayfish, sauté till fragrant, then add the Locust Beans, sauté for 2 minutes….
Turn the heat up to medium, add the remaining pepper from earlier, you should have 3 cooking spoons at least, also add 1 Knorr Chicken Cube and salt to taste, fry for 10 minutes, stir from time to time to prevent burning…
Now, add the Fried Meats, stir and combine….
Turn the heat to low and fry for 5 minutes, stir occasionally. And it’s done….
While you’re here, why don’t you check another yummy Yam Porridge/Pottage recipe.