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I love days when my husband and I work from home because it means I can make us a proper lunch – no cafeteria runs or heating up leftovers in the “community” kitchen. Yesterday was one of such days but I had a really tight schedule. With back-to-back meetings, I had very limited time (about 25 minutes or so) to whip something up for lunch before my next call. My husband suggested Asaro (yam porridge) because we had one tuber of yam left and I always make sure to have peppers in the refrigerator. I obliged, got up from my desk and went to the kitchen. We decided to tag team so that I could finish cooking before my next meeting – he cut the yam into cubes while I blended the peppers. Sorry, no step by step pictures 😦
Ingredients:
Directions:
Step 1: Blend tomato sauce, bell peppers, onions and scotch bonnet peppers.
Step 2: Heat vegetable oil and add blended pepper. Add 1 Maggi cube. Cover on low/medium heat.
Step 3: While pepper cooks, peel the skin from the yam and cut into cubes and wash
Step 4: Place yams in a separate pot. Add enough water to cover the pieces, add salt and sugar to taste. Cook until almost fork tender.
Step 5: While yam cooks, check on pepper mixture. Add ground crayfish (optional).
Step 6: Check on the yams. When it’s almost cooked through (Make sure to keep an eye on the yam. You don’t want it to be too soft), drain most of the water. You want to leave some water for the delicious salty/sugary goodness.
Step 7. Return the pot with the yams to the heat and pour in cooked pepper mixture. Alternatively, you can add the yam (with the leftover water) into pot with the cooked pepper mixture
**Disclaimer: I like my yam porridge soupy. If you prefer to have a “drier” dish, do not add all the pepper to the yam at once. Eyeball it until you reach the consistency you want**
Step 8: Mix the yams and pepper until well coated. Taste for seasoning. Adjust seasoning if necessary.
Step 9: The yams and pepper concoction will be a little watery. Do not fret! Use a potato masher or a wooden spatula to break some of the yam cubes into smaller bits. This will help thicken up the mixture
Step 10: Reduce heat to simmer. Stir occasionally for about 5 to 10 minutes.
Step 11: Remove from heat and serve.
I didn’t have the time to do the “stir occasionally” and “remove from heat and serve” part because you know, I had to go save the World during my meeting. Lol! My husband came into the office where I was yapping away on the phone – you know – saving the World and brought this beautifully plated yam porridge and assorted meat (from the buka stew post here). My heart was so glad! Lol! Well done, baby. Well done!
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Let me start by first listing what this blog is NOT. Unfortunately, I do not measure my food so this blog will not be providing precise measurements of ingredients. Also, there will be no step by step picture of the dishes I share (I’m just not that sophisticated) and there will be no step by step instructions on how to cook any of the dishes.
With the “NOTs” out of the way, I’ll tell you what this blog IS. This blog will provide you with a list of ingredients used, how they are used and where to find them. I may include preparation pics but I will post the final product.
Do we have a deal? I hope so!
Thank you for reading and I look forward to your comments!
lomskitchen 