source
Porridge Yams otherwise known as Potash, Asaro-A simple one pot supper, made with yams and verdant greens appreciated all through West Africa otherwise called Sese Yams in Cameroon.
There are times when you need something simple, yet soothing without sensationalizing your taste buds. At the point when that inclination warms… I think about the adorable porridge yams

source
Yams are boring tubers that are developed in many nations in Africa, South America, Caribbean, South Pacific and Asia-with every nation have it's own assortment

They are not practically identical to the sweet yams developed in North America. – which are gentler (when cooked) and excessively sweet. These African yams are firm and delicate, when cooked.
There are distinctive types of yams in Africa some white, some yellow, and in specific parts of West Africa you have sweet yams (which are firm in surface).

source
Porridge yam is a one pot meat that is set up with white or yellow yams or any bland tuber (cocoyam, plantains, cassava, potatoes); However, when you utilize an alternate starch, it takes the name of the boring tuber. Much the same as … porridge plantains

source
In this formula, yams are peeled, cut into huge pieces and after that cooked in tomatoes, onions, and chicken until delicate. You can utilize boneless chicken thighs or bone in. Either works fine and dandy.
A more customary method for making this is to incorporate smoked/dried fish. Dried Fish is in some cases hard to get a hold of and is expensive too , that is whether you live abroad . An awesome substitute is smoked turkey
After the yams are delicate , you can either crush it, to make porridge otherwise called Asaro in Nigeria or leave as may be. I favor pieces of yams.

Yam Porridge(Potash, Asaro)

The vast majority add severe leaves to the porridge yams for its nourishing worth and taste . An awesome substitute would be any dull verdant greens.

Fixings

source
-1/2 - 21/2 pounds chicken cut in lumps
-¼ container or more canola or vegetable oil
-3 Fresh Tomatoes
-½ medium Onion
-3 garlic cloves
-creole flavoring zest
-1/2 teaspoon white pepper
-1 tablespoon smoked paprika discretionary
-2-3 pound of yam sub potatoes
-1 habanero pepper or scotch hood discretionary
-3-4 containers ( Fresh verdant Greens

Discretionary fixings

-1/4 container ground cray angle
-2 Tablespoons palm oil
-1/2 Tablespoon or more chicken bouillon powder

Directions

source

1. Peel the yam with a sharp blade, peeling far from your body precisely draw the paring blade down the body of the yam, being mindful so as not to evacuate excessively of the yam in amid the procedure.
2. Search for any ruined spots, for example, wounding and staining, in the yam as you peel. Evacuate the spots away with the tip of the blade.
3. Cut into extensive pieces and wash instantly to counteract staining and abandon them in cool water until prepared to utilize.
4. In a blender puree the tomatoes, onions and garlic
5. Warmth up a non-stick dish or dutch stove with vegetable oil and pour in the tomato , onion and garlic mix . Include chicken, Maggie powder or chicken bouillon ,white pepper , creole flavoring or salt saute for around 5 minutes.
6. Include some water or all the more ,convey to bubble - cook until the point when chicken is delicate around 25 minutes or modify cooking times relying upon chicken utilize. Boneless would be impressively less.
7. gradually include the yams and cook medium – warm for around 15 minutes .Add water as required, you may toss in the an entire or ground pepper as of now.
8. At long last include greens, blend, let it stew for around 2 minutes.
9. Again modify for salt and pepper

Kill warmth and serve warm