Asaro – Yam Pottage Recipe

Asaro – Yam Pottage needs no major introduction. It is a very popular Nigerian mashed Yam and Tomato stew infused dish. You can either prepare your Asaro – Yam pottage very mushy or you can have it part mushy, I prefer part as I’m not a fan of mushy or puréed foods.

You can choose to add vegetable to your Asaro – Yam Pottage or have it without, this recipe shows you how to prepare both. 

If you’re a fan of pottage dishes,  do check out my yummy Yam and Plantain pottage recipe , click HERE for the recipe if you’re interested.

Don’t be perturbed by the exhaustive list of ingredients, most of them are optional. Yam pottage can still be enjoyed without adding proteins, this is just how I choose to prepare mine. I love, love, love the deep , rich and natural flavours of smoked turkey and dried stockfish in yam pottage, hence the inclusion. If you don’t already do this, you really should. Also, you don’t have to use palm oil, vegetable oil is just as good, if not tastier.

So, let’s get started.



1/2 Tuber Medium Size White/Puna Yam, washed and chopped into small chunks

2 Cooking Spoons Palm Oil/Vegetable Oil

1/2 Cup of washed and chopped Ugu or Spinach leaves. You can also use Coriander/Cilantro if you’re using vegetable oil.(Optional)

2 Red Bell Pepper( Tatashe)

3 medium Tomatoes

11/2 Big Onion

2 Scotch Bonnet( Atarodo)

Smoked Turkey (Optional)

Ponmo (Optional)

1 Medium Size Smoked Fish

1 Medium size Stockfish (Panla) (Optional)

2 Heaped Tablespoon Ground Crayfish

2 Tablespoons Locust Beans (Iru)

1 Maggi Crayfish or your preferred Bouillon cubes

1/2 Teaspoon your Preferred Seasoning (I’m using Aromat)

Salt to Taste



Wash and boil the meats you’ll be using if you’re using any. Remember to boil, the tougher meats first, then add the softer meats along with the stockfish (Panla). If you’ll be using smoked fish, add this around 2-3 minuts before final doneness to soften it up. Do season them really well as you’ll be using some of the stock later.Asaro yam pottage
Shred the meats and fish into bite sizes and set aside.image
Get a fairly big pot, place on a hob on medium heat, add the palm oil. When it’s hot, add 1/2 sliced onions, sauté till fragrant…Asaro yam pottage
When it’s fragrant, add the locust beans, sauté for 2 minutes….

If you’re using vegetable oil, skip the locust beans, unless you like the taste of locust beans in vegetable oil…Asaro yam pottage
After 2 minutes, add the blended pepper, bouillon cube and salt to taste. Cover and fry for 15 minutes. Stir occasionally to prevent burning…image
While the stew is frying, transfer the yam into a pot, add enough water to cover it, add just a bit of salt and parboil for 6-8 minutes. Don’t overcook or cook till soft, just till it’s a tad bit tender…Yam pottage (Asaro)
Check on the stew, when it’s fried, you’ll know when the pepper reduces considerably and you can’t taste the sourness of the tomatoes anymore.Asaro yam pottage
Add 1-2 cups of stock, combine and leave to cook for a further 2-3 minutes…Asaro yam pottage
Now, add the parboiled yam, along with the shredded meats..Asaro yam pottage
Combine thoroughly, turn the heat down to low, cover and leave to cook for 15 minutes or until the yam softens.Asaro yam pottage
When the yam  softens, mash half of the yam and cook for 5 minutes…Asaro yam pottage

If you’re not using vegetables, your Asaro – Yam Pottage is ready after 5 minutes. If you’re using vegetable, then continue with the recipe…

After 5 minutes, add the Ugu or whichever vegetable leaves you’re using…Asaro yam pottage

Switch off the heat at this time and let the vegetables simmer in the pottage with the residual heat for 2-3 minutes.Asaro yam pottage
And your Asaro – Yam Pottage is ready.Asaro yam pottage

Serve Immediately…..yam pottage asaroyam pottage asaro Asaro yam pottage (2)


And…. that’s it! Enjoy your Yam Pottage but don’t forget to subscribe to the blog for automated notifications of new recipes so you don’t miss out on them, you can subscribe using the feature on the homepage. Do “Share” the recipe with friends using the “Share” buttons below.  See you in the next recipe!

28 thoughts on “Asaro – Yam Pottage Recipe

    • Yay! Awesome feedback! Glad it worked out great for you and thanks for taking the time to leave a feedback..

  1. God bless you for this and all your wonderful recipes. This is different from the way I cook it. And looks yummy yummy. I will surely try this. Love you like seriously

  2. Cooked this for dinner, it came out fine and I couldn’t resist eating cos I don’t like yam pottage. My little nephew requested for more which so usual. Thanks sisi Jemimah.

    • Aww! Woke up to this lovely feedback. Thanks so much and I’m glad you and your nephew enjoyed it. Thanks so much once again and you’re very welcome….

      • So unusual i meant to say, will try it again this festive period. And speaking about Gizdodo, my nephews begged that i should make it for them everyday as their lunch for school. it turned out great and i was so happy. Thanks for all your recipes, Merry Christmas to you and family

  3. I tried this recipe today and my family loved it. It looked really beautiful and tasted great as well. My only question/advice is on the smoked fish – what type of smoked fish do you use or what type would you recommend. I used the dried pang ash they sell in Asian/African shops but not sure if that is what you meant by smoked fish…..

    • Hi YettyK, thanks for the lovely feedback, glad you all enjoyed it. I’ve never tried dried Pangash before but I only use smoked Catfish as it’s what I’ve been used to from Naija. It’s sold even in Asian shops…You should try that next time, you’ll love it. Thanks once again for the feedback…

  4. I will sure try this out today. Thumbs up ma’am. I Love the way you use pictures in your menu descriptions. It helps to know the ingredients even if one doesn’t know what its called.

  5. Very interesting recipe. I will try this new method. I usually just add palm oil, onions, crayfish, salt & pepper at once. This method is new to me Sisi J.

    • That’s the one pot method, that method actually saves time, I do that too when I’m pressed for time.I just prefer frying the stew really well first most times. Do lets know how you get on. Thanks…

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