👨‍🍳 作り方

1. 1

   Prepare the pepper base: In a blender, combine the roughly chopped tomatoes, scotch bonnet peppers, and half of the chopped onion. Blend until smooth. Set aside.

   ⏱️ 5 minutes
2. 2

   Start the porridge: Place the peeled and cubed yam into a medium-sized pot. Add enough water or stock to just cover the yam. Add the remaining half of the chopped onion.

   ⏱️ 2 minutes
3. 3

   Cook the yam: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 15-20 minutes, or until the yam is almost tender when pierced with a fork. Do not overcook at this stage.

   ⏱️ 15-20 minutes
4. 4

   Add the flavor base: Pour the blended tomato and pepper mixture into the pot with the yam. Stir gently to combine.

   ⏱️ 1 minute
5. 5

   Incorporate the palm oil and crayfish: Add the palm oil and ground crayfish to the pot. Stir gently, ensuring the palm oil is distributed throughout the mixture. Add salt and seasoning cubes (if using) at this point.

   ⏱️ 2 minutes
6. 6

   Simmer and thicken: Stir everything together gently. Cover the pot and continue to simmer on low heat for another 15-20 minutes. The sauce should thicken, and the yam should become completely soft and easily mashable. Stir occasionally to prevent sticking.

   ⏱️ 15-20 minutes
7. 7

   Achieve desired consistency: Once the yam is very soft, use the back of your spoon or a potato masher to gently mash some of the yam pieces against the side of the pot. This will help thicken the porridge and create a creamier texture. Adjust the consistency with a little more water or stock if it's too thick, or continue simmering if it's too thin. The final consistency should be thick but still spoonable.

   ⏱️ 2-3 minutes
8. 8

   Serve hot: Taste and adjust seasoning if necessary. Serve the Yam Porridge (Asaro) hot as a complete meal.

   ⏱️ 1 minute