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!!!
Porridge yams(Sese yams)
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Ingredients
- 2-3 pound of yam sub potatoes
- 1 1/2 - 21/2 pounds chicken cut in chunks
- ¼ cup or more canola or vegetable oil
- 3 Fresh Tomatoes
- ½ medium Onion
- 3 garlic cloves
- 1 Teaspoon creole seasoning spice
- 1/2 teaspoon white pepper
- 1 tablespoon smoked paprika optional
- 1 habanero pepper or scotch bonnet optional
- 3-4 cups ( Fresh leafy Greens
Optional ingredients
- 1/4 cup ground cray fish
- 2 Tablespoons palm oil
- 1/2 Tablespoon or more chicken bouillon powder
Instructions
- Peel the yam with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process.
- Look for any spoiled spots, such as bruising and discoloration, in the yam as you peel. Remove the spots away with the tip of the knife.
- Cut into large chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.
- In a blender puree the tomatoes, onions and garlic
- Heat up a non-stick pan or dutch oven with vegetable oil and pour in the tomato , onion and garlic blend . Add chicken, Maggie powder or chicken bouillon ,white pepper , creole seasoning or salt saute for about 5 minutes.
- Add 4- cups of water or more ,bring to boil -cook until chicken is tender about 25 minutes or adjust cooking times depending on chicken use. Boneless would be considerably less.
- slowly add the yams and cook on medium – heat for about 15 minutes .Add water as needed, you may throw in the a whole or ground pepper at this time.
- Finally add greens, mix, let it simmer for about 2 minutes.
- Again adjust for salt and pepper
- Turn off heat and serve warm
Charlotte says
I want to make this recipe, but vegetarian. Any recommendations?
ImmaculateBites says
Hi Charlotte. For a vegetarian version, take out the chicken and crayfish. You can also substitute the chicken bouillon for a vegetarian alternative. And don’t forget to season to taste :)!
Kesha says
I want to make this recipe. How much of the creole seasoning do I add in?
ImmaculateBites says
Hi Kesha. Use 1 teaspoon of creole seasoning. Happy cooking!
Joanna Bepeh says
Thank you so much. Today was actually my first time cooking porridge yam and I totally nailed it, thanks to your recipe!!! Although at some point I felt confused because I added more water into the tomato purée mixture but I later drained it and everything turned out fine
Thank you.
Crystal says
I am a black American woman married to a Nigerian man. I tried this recipe and served to my husband and mother in law. They both loved it. I followed the recipe exactly with one exception. I had to let the yams cook longer for soup to thicken to my desired consistency.
imma africanbites says
Thanks for sharing your experience, Crystal. Glad your family loved it.
Shan says
You my dear are also a black African woman centuries ago they came up with black American to make you forget you’re african
Sorry
Candice Ndukwe says
I tried this recipe but it come about to thin and soupy..what did I do wrong?
ImmaculateBites says
Sorry to hear about this , reduce the amount of water . Add as needed to desired thickness.
Kate says
Hi there! Just wondering at which stage you add the optional ingredients. Thanks a lot!
ImmaculateBites says
You add during the last 5 minutes of cooking .
Elsa says
Since i discovered ur site there has been more love at home due to d tasty meals thanks to you Imma. Everyone wonders how i became a great cook suddenly my secret lies in this page thanks sweety
ImmaculateBites says
Virtual High Five!!! You are a great cook and didn’t even know it ! Thanks for taking the time to share your thoughts with me . HAPPY COOKING!!!
Celestin says
I love your recipes and I’m in love with your blog.
ImmaculateBites says
Thanks Celestin! Glad to have you here.
Sandra Wright says
Greetings Imma, How do you do it? Your recipes are off the chart and the food I have prepared from your recipes get high raves from my friends and family.
I thank you for all the lessons and giving me the courage to try these succulent dishes.
Sincerely, Sandy Wright
ImmaculateBites says
Aww Thanks Sandy! Thanks for giving them a try. Glad it’s working out well for you.
Brandon says
Hi am interested in e food stuff
Karen says
Hi Imma,
I made this a couple of days ago and my family loved it! Thank you so much for sharing this recipe!
ImmaculateBites says
Awesome! Thanks for letting me know.
joy says
I made this with butternut instead of yams as my family does not like them. it came out great. I partially pre-roasted the squash and it only made the dish more buttery.
ImmaculateBites says
Awesome ! Glad you enjoyed it .
juliet says
Love your page so much
ImmaculateBites says
Awesome!!! Thanks for letting me know
D.Blake says
I love all your recipes; I still can’t find “Smoked Paprika” in the grocery store. Any advice?
ImmaculateBites says
Thank you so much! Use regular paprika instead- or just leave it out . The only difference would be the color . It wouldn’t be reddish But it would taste just fine.
Happy Cooking !!!
Mae Gabriel says
Love your recipes!
Linda Bello says
Very easy to make with your step by step instructions. I am enjoying going through all your recipes.