By Yemisi Suleiman

The humble Nigerian classic gets a sophisticated new look.
Yam porridge, or asaro, is one of those comforting Nigerian dishes that needs little introduction. Traditionally made with tender yam, pepper, tomatoes, palm oil, onions and often fish or crayfish, it is hearty, deeply flavourful and wonderfully nostalgic.

But what happens when this familiar favourite gets a little culinary imagination?
Think silky yam purée, smoky pepper sauce, delicately grilled fish, sautéed greens and a drizzle of fragrant palm oil. The flavours remain unmistakably Nigerian, but the presentation becomes restaurant-worthy.

The Reimagined version

Silky Yam Porridge with Charred Fish & Pepper Relish
You’ll need:

• White yam, peeled and cubed
• Red bell peppers
• Scotch bonnet, to taste
• Tomatoes
• Onion
• Palm oil
• Smoked or grilled fish
• Crayfish powder
• Ugu or spinach
• Salt and seasoning
• A little fish or chicken stock

How to make it:
Cook the yam in lightly seasoned stock until tender. In another pan, sauté onions before adding blended tomatoes, red pepper and Scotch bonnet. Allow the sauce to cook down until rich and concentrated, then add palm oil and a little crayfish.
Fold the cooked yam into the sauce and gently mash some of the pieces, leaving a few chunky for texture. Stir in chopped ugu or spinach towards the end.

• For the elevated finish, grill your fish separately until beautifully smoky and golden.
• Spoon the yam into a shallow bowl, top with flakes of grilled fish, add a few drops of palm oil and finish with finely sliced greens.
  The result? The comforting soul of traditional asaro, plated with the elegance of a modern dinner table.

Three other ways to reimagine it:

Smoked Fish and Ugu Yam Porridge: Keep the traditional flavours but serve it as a refined bowl with smoked fish flakes and wilted ugu.

Yam Porridge & Prawns: Creamy yam with sautéed garlic prawns and pepper oil.

Yam Porridge with Crispy Plantain: Silky yam topped with golden plantain chips for contrast.