How to make Yam Pottage aka Asaro

Yam Pottage (asaro) is a rich, slow-cooked one pot dish of yams cooked in a palm oil pepper sauce; yams are the backbone of this deceptively humble dish which should be soft and should have absorbed the aromas and savors of the other ingredients.

We must warn you that this is not a traditional recipe as we make this warming dish rich by adding sweet potatoes, smoked turkey, prawns and spinach. Try our recipe and let us know what you think or tell us how you make yours 🙂

 

Yam Pottage (Rich, slow-cooked one pot dish of yams cooked in a palm oil pepper sauce)
Yam Pottage (Rich, slow-cooked one pot dish of yams cooked in a palm oil pepper sauce)

 

Ingredients

  • 400g canned tomato plums
  • 1 red bell pepper
  • 1 red onions
  • 1-2 scotch bonnet peppers
  • 5 slices of yam (cubed)
  • 5 slices of sweet potato (cubed)
  • 6 pieces of smoked turkey
  • 300g Prawns (cooked and peeled)
  • 2 Tbsp of crayfish
  • 1 cup of spinach
  • 1 cup of water
  • Salt to taste
  • Maggi crayfish seasoning cube
  • 2-3 Tbsp of palm oil

Method

  1. Blend onions, peppers and tomatoes
  2. Heat palm oil in a pot and add blended mix; fry for 10mins
  3. Season with salt and stock cubes
  4. Add crayfish, smoked turkey, yams, sweet potatoes and a cup of water; boil for 15mins or until yam chunks become soft.
  5. Use a fork to gently mash the yam leaving some yam chunks
  6. Add prawns and spinach and simmer for 5 mins

Serve and enjoy

 “The most indispensable ingredient of all good home cooking: love, for those you are cooking for” – Sophia Loren

 

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Crème of Peppersoup shots

This Crème of Peppersoup soup gets served in shot glasses for fun and aesthetics (serious shakara).

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Nigerian peppersoup is an aromatic, intensely flavoured soup made with a blend of native African spices which is good for the body and soul; warming and comforting. It is better than any cold/flu medicine, no joke!

People say it is not really peppersoup if the hot delightful soup doesn’t make you cry and sweat at the same time, this may be true but you know there are also different expressions of food…… So today we bring you beautifully presented peppersoup which won’t make you cry but would definitely have you marvelling at the flavours and wanting for more. So make the soup on a cold night which is every night these days and you will be better for it or serve it at your next dinner party – perfect entrée for that 5 course meal you have been planning to make for your loved ones J

Recipe

4 cups of water
2 teaspoons of pepper soup spices*
2 crayfish/chicken/beef/vegetable stock cubes
1 teaspoon of dry pepper (hot chilli) – more or less according to taste
Sea salt to taste
Crème fraîche
Chopped chives to garnish

Method

  1. Pour water in a soup pot, add pepper soup spices, stock cubes, dry pepper and the lemon grass stalks if using. Allow to simmer on low heat till it comes to a boil.
  2. Reduce heat to medium-low, stir well to combine and gently simmer to allow the flavors develop.
  3. Taste-test the soup for salt and spice, add more salt to taste or more pepper as desired. If too spicy for your taste, add some chicken/vegetable/beef stock.
  4. Strain the soup using a strainer, add 2-3 dollops of crème fraîche and stir really quickly
  5.  Divide soup among small cups or shot glasses and garnish with freshly chopped chives

* You can make your own pepper soup spice blend if you have access to the native spices or you can buy pepper soup spices from any African shop or from www.dvees.com/shop or better still Kitchen Butterfly has a suggested mix for non-Nigerians and Nigerians who don’t have access to the traditional spice mix.

Non-traditional peppersoup spice blend

60g aniseed pepper

50g coriander seeds

50g cumin seeds

50g fennel seeds

30g whole black peppercorns

25g cloves

50g allspice

50g dried ginger

25g ground cinnamon

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Plantain Pancakes with Summer Berries

Madeleines & Macaroons are to France as Speculoos & Praline Cookies are to Belgium

Chocolate & Apfelküchlein are to Switzerland as Amaretti & Tiramisu, Gelato are to Italy

Spotted dick & Bread and butter pudding are to England as ____________are to Nigeria

Do Nigerians do desserts??? Of course we do, it might not be customary but we do desserts!!!! We have had this conversation so many times trying to convince people which is why we relished the challenge to come up with a dessert recipe for Afrolems Christmas Countdown… also helps that we love food, we love ethnic cuisine with a twist and we love Afrolems…. 🙂

We pondered for a bit on what we could make and then we thought Plantains!!!!!! Ripe Plantains are a starchy and sweet vegetable which can be used in savoury or sweet dishes so we thought it was the perfect main ingredient.

Plantain Pancakes served with summer berries Recipe
Ingredients
1 ripe plantain – mashed up
1 Cup of Plain Flour
2 egg
1 cup of milk
1.5  tsp of baking powder
2 Tbsp of Brown Sugar
A pinch of sea salt
Butter or oil for frying

Method
Mash plantains in a bowl with a potato masher until puree
Add remaining ingredients and stir until fully combined
Heat skillet over medium-high heat, add oil.
Pour batter into the frying pan until your pancake is the desired size.
Cook for 2-3 minutes until each side is golden brown
Continue with remaining batter, adding oil to your pan as needed.
Serve with berries and cream or maple syrup or strawberry sauce or chocolate sauce or whatever you fancy really

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DVees Yam Salad – don’t knock it until you try it.

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I had the best feeling last Friday when I needed dinner inspiration; we were all riced out and I really wanted a home cooked dinner that I could rustle up really quickly. I googled dinner inspiration and while I was browsing I remembered the DVees Meal Planner https://dvees.wordpress.com/2013/02/09/dvees-weekly-meal-planner/ – checked it out and the suggestion for Friday dinner was Yam Salad.

Inspiration by our meal planner was trés exciting and I was also delighted that I had the ingredients for the dish especially my already diced onions http://www.ocado.com/webshop/product/Cooks-Ingredients-Diced-Onion-Waitrose/35379011 , some call this laziness, I call it the life of a busy twenty something year old woman that loves to cook but also doesn’t want to spend her life in the kitchen, nothing wrong with short cuts if they make life easier without compromising the taste.
30 minutes later dinner was served; V3 was humming, H2 was smiling and Mother was very impressed*- mission accomplished!!!

*Yes Mama DVees is in town… she has already informed us that we need to learn how to make Ukodo with unripe plantain…. So look out for our DVees Green Plantain Peppersoup post in the Mama DVees series coming soon. 🙂

DVees Yam Salad Recipe (Serves 2)

You will need:
Yam (6 slices of yam) – cubed
16 cooked & peeled King Prawns
1 onions –diced
1 scotch bonnet pepper – finely sliced. Use more or less depending on how much you can handle
1 green bell peppers – finely sliced
1 red bell peppers – finely sliced
I clove of garlic – crushed
2 tablespoons of sunflower oil
1 teaspoon of all-purpose seasoning
2 tablespoons of mayonnaise

Method
Boil yams in a pot with a pinch of salt and a cup of water for 20mins
Heat oil in a pan, add all the ingredients and fry for 10mins
Strain the cooked yams and add to a mixing bowl, add prawn & vegetable mixture, add mayonnaise and mix.
Serve and enjoy.

Interesting fact about yams: Although the tuber is grown throughout Africa, Nigeria is the world’s largest producer and exporter of yam, accounting for over 70 percent of the world total output.

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