Yam Pottage


Yam Pottage, also known as Asaro, holds a special place in Nigerian cuisine as a comforting and satisfying dish that celebrates the natural flavours of yam. 


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yam pottage in a white ceramic bowl garnished with onion, chives and herbs

This hearty and delicious delicacy has been enjoyed for generations, bringing warmth and nourishment to the dining table.

The preparation of Yam Pottage begins with selecting the finest yam tubers. The yam is peeled and cut into chunks or cubes, ready to absorb the rich flavours of the dish. In a pot, a flavourful broth is created by combining ingredients such as palm oil, onions, tomatoes, peppers, and a variety of seasonings and spices. This combination infuses the dish with a depth of flavours and aromatic notes.

Once the broth is prepared, the yam is added, allowing it to simmer and soak up the flavours of the broth. As the yam cooks, it softens and begins to break down, creating a thick and creamy texture. This transformation results in a dish that is both hearty and comforting, with the yam imparting its natural sweetness to the overall flavour profile.



Yam Pottage is enjoyed as a main course, providing a nourishing and filling meal. The combination of tender yam, flavourful broth, and the medley of spices and seasonings creates a dish that is rich and satisfying. Each spoonful offers a delightful blend of textures, with the creamy yam complemented by the velvety broth.

In Nigerian culture, Yam Pottage is often served during festive occasions, family gatherings, and as a comfort food. Its versatility allows for variations in ingredients, with some adding vegetables, smoked fish, or meat to enhance the flavours and create a more robust meal.

yam pottage in a metal baking tray