Yam Porridge (Assaro)

There’s something magical about yam porridge. Maybe it’s the way the yams melt into the sauce, giving it that creamy, luscious texture. Or maybe it’s the way it smells like home — even if you’ve never been to Nigeria before.

Growing up, Assaro was the dish that meant “good times ahead.” Rainy days? Yam porridge. Lazy Sunday afternoon? Yam porridge. Impromptu family gathering where half the guests show up without notice? You guessed it — yam porridge.

This dish isn’t just food; it’s an edible hug. And the best part? It’s ridiculously easy to make. You can even swap in some vegetables or proteins to make it your own (yes, plantain fans, I see you).

If you love hearty African dishes like Nigerian Jollof Rice or crave spicy stews such as African Pepper Soup, this recipe is your new best friend.

Ingredients

1 medium yam (about 2 kg), peeled and cut into chunks
2 medium red bell peppers
2 medium tomatoes
1 large onion (half blended, half sliced)
2 Scotch bonnet peppers (adjust to taste)
1/4 cup palm oil
1/4 cup vegetable oil
1 cup shredded smoked fish or dried fish
2 cups stock or water
2 teaspoons ground crayfish
2 seasoning cubes (Maggi or Knorr)
Salt to taste
Optional: fresh spinach or ugu leaves for garnish

Instructions

Blend the base – In a blender, combine red bell peppers, tomatoes, Scotch bonnets, and half the onion. Blend until smooth.

In a large pot, heat palm oil and vegetable oil. Add sliced onions and fry until fragrant.

Pour in the blended mixture and fry for about 10–12 minutes until the raw taste is gone.
Add stock, seasoning cubes, crayfish, smoked fish, and salt. Stir well.
Add the yam – Toss in the yam chunks, stir to coat, and add enough water to barely cover them.

Cover and cook on medium heat until yams are soft and breaking apart, about 20–25 minutes.
Mash some of the yam into the sauce to thicken it, leaving some chunks for texture.

Final touch – Add fresh spinach or ugu, stir in, and cook for 2 minutes. Serve hot.

Why You’ll Love This Recipe

Comfort in a bowl – Creamy, savory, and perfect for cozy days.
Customizable – Add veggies, shrimp, or beef for a twist.
Budget-friendly – A satisfying dish that won’t break the bank.
Nostalgic flavors – A taste of Nigerian tradition in every bite.

Serving Suggestions

Serve with fried plantains for extra sweetness.
Pair with a cold glass of Zobo Drink for a refreshing balance.
For spice lovers, add a side of fresh pepper sauce.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, portion into containers and store for up to 1 month.
Reheat gently with a splash of water to restore the creamy texture.

Frequently Asked Questions (FAQs)

Can I make yam porridge without palm oil?

Yes! You can substitute with vegetable oil or a mix of butter and oil for a different but still delicious flavor.

What type of yam works best?

African white yam is ideal for its creamy texture, but sweet potatoes can be used for a sweeter twist.

Can I add meat or chicken?

Absolutely. Pre-cooked beef, goat meat, or chicken can be added along with the stock for extra flavor.

Is yam porridge gluten-free?

Yes — African yam porridge is naturally gluten-free, just be sure your seasoning cubes are gluten-free too.

How do I make it spicier?

Add more Scotch bonnet peppers or a spoon of ground chili powder to kick up the heat.

Final Thoughts

Whether you’re Nigerian or just yam-curious, this Irresistible Nigerian Yam Porridge will win your heart (and belly) in one spoonful. It’s hearty, flavorful, and forgiving — meaning you can tweak it to suit your taste and it will still come out delicious.

Next time you need a no-stress dinner that feels like a warm hug, skip the takeout menu and whip up this Assaro. Trust me, your future self will thank you.