Yams are widely known to and appreciated by Nigerians because of how they can be used to prepare a variety of delicious quick-to-prepare meals.
The Western Nigeria version of this meal is Asaro. The main difference between the normal yam porridge and Asaro is the blended peppers, palm oil and occasional 'Ata Dindin' added to the Asaro. Normal yam porridge can be cooked with vegetable oil as an alternative to palm oil and need not have as much pepper as the Asaro.
Its method of preparation is simple with the need of only few main ingredients like seasoning, palm or vegetable oil and smoked or dry fish (or mashed chicken depending on your preference).
It's a very delicious and popular 'swallow' meal that's eaten with various Nigerian soup recipes like Egusi soup, Okro soup, Efo Riro etc. It is traditionally prepared by cooking pieces of white yam and pounding the pieces in a mortar with a pestle, until the yam is soft and stretchy.
Recently, a version of pounded yam called 'Poundo Yam' has been introduced to relieve some of the stress of the traditional pounded yam preparation process. The 'poundo yam' is mainly prepared by stirring yam flour in hot water until it's soft and stretchy.
YAM AND FRIED EGGS