On today’s dinner table, we’re serving up a dish that’s both comforting and culturally rich—yam porridge, widely known as Àsaro by the Yoruba people of Nigeria. This hearty, flavorful meal has long been a staple in many Nigerian homes, especially among the Yoruba community, and for good reason. It’s warm, filling, and beautifully brings together simple ingredients to create something special. To make it even more satisfying, it’s served with crispy, golden fried mackerel fish, offering a delightful contrast in texture and a boost in protein.
Yam porridge isn’t just food—it’s an experience. It reminds many of us of home, childhood dinners, or quiet Sunday afternoons when the aroma of palm oil and spices would fill the air. This dish doesn’t require a long list of ingredients or complicated steps, but each component plays an important role in building a flavor profile that’s unmistakably Nigerian.
Ingredients Used
Here are the core ingredients used in preparing this classic Àsaro and the fried mackerel:
Yam – peeled and cut into medium-sized cubes
Fresh tomatoes – for the base of the sauce
Fresh scotch bonnet peppers (ata rodo) – for heat and flavor
Palm oil – a key ingredient that gives Àsaro its signature red-orange color and rich taste
Crayfish – ground, to add depth and umami to the dish
Seasoning cubes or powder – to enhance overall flavor
Salt – for balance
Fried mackerel fish – seasoned and fried until crispy
These ingredients come together beautifully in just a few steps, each bringing their own character to the dish.
