Asaro

Ingredients

• 3 medium tomatoes
• 2 red bell peppers
• 2 scotch bonnet chile peppers
• 1 medium onion
• ½ cup palm oil or vegetable oil
• 2–3 seasoning cubes
• Salt to taste
• 200 g protein, such as fresh fish, meat, or smoked fish (optional)
• 4 cups water or stock
• 1 medium (about 1 kg) yam, peeled and cubed
• Leafy vegetables such as spinach or ugu (optional)

Steps

1. 1

   Blend the tomatoes, peppers, and onion into a smooth purée.

2. 2

   Heat the oil in a pot and add the purée. Cook for about 10 minutes, stirring occasionally.

3. 3

   Stir in seasoning cubes, salt, and any protein being used.

4. 4

   Stir in the water and bring to a boil.

5. 5

   Gently stir in the cubed yam. Cover and simmer, stirring occasionally, until the yam becomes soft and some of it has broken down to thicken the dish.

6. 6

   Add leafy vegetables if desired and cook for an additional 3–5 minutes.

7. 7

   Adjust seasoning and remove from heat.