Yam Porridge (Asaro)

Peel 1 kg of yam, cut into 4–5 cm chunks, rinse, and place in a pot. Add 700 ml of water and a pinch of salt, bring to a boil, and cook for 15 minutes.

Blend 300 g of tomatoes, the red bell pepper, the hot chili pepper, and half of the onion into a smooth mixture. Finely chop the remaining onion.

In a wide pot, heat 100 ml of palm oil over medium heat, add the chopped onion, and cook for 3–4 minutes until soft. Pour in the tomato-and-pepper mixture and simmer for 10–15 minutes, until it darkens and thickens.

Transfer the sauce to the pot with the yam, add 20 g of ground dried shrimp, 1 stock cube, and 200 g of smoked fish cut into pieces. Stir gently, cover with a lid, and cook for 15–20 minutes, until the yam is tender.

Mash about a third of the yam chunks right in the pot with a fork to thicken the porridge, leaving the rest of the chunks whole. If the porridge is too thick, add 100 ml of water.

Add 100 g of chopped spinach, stir, and heat through for 3–5 minutes. Taste and add salt as needed. Serve Asaro hot.