Serves 6
55 min
Asaro
Recipe GLPR1b53f644c0afd7
Asaro is a hearty West African porridge-stew made with mashed yams and sweet potatoes cooked in a rich, savory broth seasoned with dried fish and shrimp. Bell peppers, tomatoes, and aromatic vegetables form the flavorful base, while the starches are partially mashed to create a thick, comforting dish with tender chunks throughout. Finished with fresh scallions, this balanced, wholesome meal is naturally gluten-free and packed with fiber.
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Ingredients
3 small red bell peppers, stemmed, seeded and roughly chopped
3 plum tomatoes, roughly chopped
1 small onion, roughly chopped
5 garlic cloves
1 habanero pepper, stemmed (optional)
1/2 cup red palm oil
1 cup dried herring or bony fish, bones removed
2 tablespoons dried ground crayfish or dried ground shrimp
2 teaspoons bouillon powder
Kosher salt
1 pound West African yam, peeled and cut into 1-inch cubes
1 pound Japanese sweet potatoes, peeled and cut into 1-inch cubes
3 cups chicken broth
Thinly sliced scallions, for serving
Directions
In a blender or food processor, combine the red bell peppers, plum tomatoes, onion, garlic cloves, and habanero pepper (if using). Blend until smooth, creating a fine vegetable puree.
Heat the red palm oil in a large pot over medium heat. Add the vegetable puree and stir well to combine. Cover the pot, reduce the heat to medium-low, and simmer for 5 minutes until the mixture begins to soften.
Stir in the dried herring (with bones removed), ground crayfish, bouillon powder, and 1/2 teaspoon of kosher salt. Cover and continue simmering over medium-low heat for 10 minutes, stirring occasionally. The mixture should begin to thicken as the fish and seafood flavors release into the broth.
While the broth simmers, peel the West African yams and Japanese sweet potatoes, then cut them into 1-inch cubes. Rinse the cubes thoroughly under cold running water in a colander and drain well.
Add the yam and sweet potato cubes to the pot and stir to coat with the broth. Cook, uncovered, over medium heat for 5 minutes.
Pour in the chicken broth and stir well. The mixture will become thin and soupy. Bring to a gentle simmer and cook, uncovered, for 15 to 20 minutes until the yams and sweet potatoes are completely fork-tender.
Using a potato masher, mash approximately 80 percent of the yam and sweet potato pieces into the broth, leaving some whole chunks for texture. This creates a thick, creamy porridge with tender vegetable pieces throughout.
Stir the mixture well and cook, uncovered, for 5 more minutes to allow the flavors and textures to fully blend together.
Taste the asaro and add more kosher salt if needed. Ladle into serving bowls and top each portion with thinly sliced fresh scallions. Serve hot.
