Name: Asaro (Nigerian Potato Porridge)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Nigerian
Ingredients: 1 scotch bonnet pepper; 1 medium onion, chopped; 2 red bell peppers, deseeded and chopped; 300 ml water (for blending); 425 g sweet potato, peeled and cubed; 425 g white potato, peeled and cubed; 2 tsp red palm oil; 1 tbsp ground crayfish (optional); 1 small (5 g) lower-salt stock cube; 80 g kale, roughly chopped; 4 hard-boiled eggs, peeled; Additional water as needed (to cover potatoes by ~3 cm)

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A cozy, one-pot Nigerian classic made with a vibrant pepper blend, red palm oil, and a mix of sweet and white potatoes, finished with leafy greens and hard-boiled eggs. It’s hearty, saucy, and weeknight-friendly.

Why You’ll Love This Recipe

Big flavor, minimal prep: a quick blender sauce carries the dish.
Pantry-friendly: potatoes, peppers, and a single stock cube do the heavy lifting.
Customizable heat: one scotch bonnet for warmth—use less or more to taste.
Balanced and satisfying: carbs, greens, and protein in one pot.
Meal-prep ready: reheats beautifully for easy lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 scotch bonnet pepper
1 medium onion, chopped
2 red bell peppers, deseeded and chopped
300 ml water (for blending)
425 g sweet potato, peeled and cut into cubes
425 g white potato, peeled and cut into cubes
2 teaspoons red palm oil
1 tablespoon ground crayfish (optional)
1 small (5 g) lower-salt stock cube
80 g kale, washed (roughly chopped if leaves are large)
4 hard-boiled eggs, peeled
Additional water, as needed (to cover potatoes by ~3 cm)

Directions

Add the scotch bonnet, onion, red bell peppers, and 300 ml water to a blender. Blend until completely smooth.
- Tip: For a richer, saucier consistency, add a few spoonfuls of tinned tomatoes to the blender.
Pour the blended pepper mixture into a large pot. Add the white potato, sweet potato, red palm oil, stock cube, and ground crayfish (if using). Top up with more water until the potatoes are covered by about 3 cm.
Cover and bring to a gentle boil over medium-low heat. Cook for about 20 minutes, or until the potatoes are soft enough to mash and the mixture is loose and saucy.
- Swap note: Yams and sweet potato can be used in place of white potatoes.
Reduce the heat to low. Use a wooden spoon to gently crush the potatoes into the sauce until it’s thick and porridge-like. Leave some small chunks for texture if you like.
Stir in the kale and simmer for 3–5 minutes until just wilted.
- Tip: Spinach is a great substitute; frozen leaves work well too.
Create 4 wells in the porridge and nestle in the hard-boiled eggs. Warm through for 1–2 minutes.
Taste and adjust seasoning if needed (the stock cube provides salt). Serve hot.

Servings And Timing

Servings: 4 (guided by 4 eggs)
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes

Variations

Tomato-forward: blend in 200–400 g tinned tomatoes for a deeper, redder sauce.
Root swap: use all yam, all sweet potato, or a mix—keep the total weight around 850 g.
Leafy greens: kale, spinach, or ugu (pumpkin leaves); fresh or frozen.
Protein twist: add smoked mackerel pieces, prawns, or omit crayfish/eggs for a vegan version.
Heat level: use ½ scotch bonnet for milder heat or add another for extra kick.
Oil options: traditional red palm oil is signature, but you can blend 1 tsp red palm oil with 1 tsp neutral oil if you prefer a lighter flavor.

Storage/Reheating

Storage: Cool completely. Refrigerate in an airtight container for up to 4 days.
Freezing: Up to 2 months (remove eggs before freezing for best texture). Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over low heat with a splash of water to loosen, stirring occasionally. Microwave in 60-second bursts, stirring between rounds. Add eggs back in to warm through at the end.

FAQs

Can I Make Asaro Without Palm Oil?

Yes. Palm oil gives classic color and aroma, but you can use a neutral oil plus a small pinch of smoked paprika or annatto for color.

How Do I Keep It From Getting Too Thick?

Add hot water, a little at a time, and stir until the porridge is loose and saucy again.

Can I Use Only Sweet Potatoes?

Absolutely. Keep the total potato weight the same (about 850 g). The result will be sweeter and very creamy.

What If I Don’t Have A Blender?

Finely chop the peppers and onion, then simmer longer so they soften completely. Mash more vigorously to integrate them.

How Spicy Is One Scotch Bonnet?

Moderately hot. For milder heat, remove the seeds and membrane or use half a pepper. For more heat, add another pepper.

Is The Crayfish Essential?

No—it’s optional. It adds a savory, smoky seafood note. If omitting, consider an extra pinch of stock powder for depth.

Can I Cook The Eggs Directly In The Porridge?

This recipe uses hard-boiled eggs added at the end. If preferred, crack eggs into wells, cover, and simmer gently until set.

How Do I Prevent Sticking Or Burning?

Keep the heat moderate, stir after mashing (it’s thicker then), and add small splashes of water as needed.

Can I Make This Vegan?

Yes. Skip the crayfish and eggs. Add chickpeas or cubes of smoked tofu for protein, and use vegetable stock.

What Should I Serve With Asaro?

It’s lovely on its own or with fried plantains, grilled fish, or a crisp salad for contrast.

Conclusion

This Asaro brings together tender potatoes, a bold pepper base, and silky palm oil for a comforting, deeply flavorful bowl. Keep it classic or play with the swaps—either way, it’s a one-pot dinner you’ll come back to again and again.