Each time the beauty of Nigeria and her culinary cultural heritage is celebrated, the uniqueness of her culinary narrative creates ‘foodicious’ butterflies for foodies to relish.
So, in the course of my conversation and meeting (physical/virtual) with one of our dedicated volunteers, Eniola Grace Ayomide, an English and Literary Studies student of Federal University Oye Ekiti, I decided to look at yam, one of Nigeria’s best starchy and healthy carb.
Yams are a versatile, starchy root vegetable rich in fibre, vitamins, and antioxidants, which can support heart health and be beneficial for diabetics.
They are a staple food in many tropical regions, especially Africa, West African Nigeria, Ghana, and other neighbouring countries.
Yams are household names in Nigeria, and they are referred to as one of the popular staple foods widely consumed by Nigerians.
Yams are prepared in various dishes, including the Nigerian Asaro Elepo, popularly described as yam pottage or yam porridge .
Asaro, as a traditional culinary heritage, is not just food. It is South Western culture, a means of identity, heritage, and history served in a bowl.
Read also: Inside Nigeria’s $20bn yam industry
Among the many dishes in Nigerian cuisine that carry weight, the final cooking of the orange, red, or rouge coloured Asaro can not be ignored.
The major ingredient in Asaro is yam, complemented by palm oil, vegetables, salt, and seasoning, as well as meat, fish, crayfish, blended peppers, tomatoes, onions, and more.
What truly defines Asaro, however, is the way the yam is gently mashed during preparation, giving the dish its unique texture and character.
Asaro is deeply rooted in the culture of the Yorubas of Western Nigeria, where it is well recognized and loved.
Just as Jollof rice Amala, Gbegiri, Efo Riro, and Abula have their pride of place at Yoruba parties, Asaro also holds its spot.
Often served with Ata Dindin, which is peppered or spicy sauce, the savoury taste is unmatched, while its preparation remains both simple and quick.
A popular variant is Asaro Elémímẹ́jè, meaning “yam porridge with seven lives,” made with a variety of proteins and condiments.
Its rich flavour and cultural significance can not be overstated, which is why it deserves recognition beyond the borders of Nigeria and Africa as a continent.
UNESCO, through its Intangible Cultural Heritage List, is known for uplifting cultural heritage, and food is no exception.
If pizza, sushi, couscous, attieke, and other globally celebrated dishes have earned their place on UNESCO’s list, then Asaro too should stand proudly among them as well as a symbol of Nigeria’s culinary identity and cultural pride.
Positioning Asaro for the UNESCO Intangible Cultural Heritage (ICH) List goes beyond food, it shows its cultural significance, history, identity, and transmission across generations.
Asaro is often prepared during family gatherings, communal feasts, religious festivals, naming ceremonies, and other cultural events, including all kinds of Owambe.
As a cultural and socially valuable delicacy, Asaro is a symbol of togetherness moreover as it is often cooked in large pots for communal eating, symbolizing unity, sharing, and hospitality.
It is versatile and its variations exist across communities. Some would add iru, vegetables (like efo, soko, spinach or ugu, while some would use assorted seafood like fish, shrimps, or goat meat – all these reflecting regional creativity.
Intergenerational transmission of yam pottage is clearly seen as recipes and preparation methods are passed down from mothers and grandmothers to children, preserving identity.
Beyond taste, Asaro tells a story of Nigeria’s resilience and creativity in food. It links agricultural heritage (yam cultivation) with food artistry and be relished as a culinary expression of African identity that travelled with migration and diaspora communities, maintaining cultural pride abroad.
A peep at the nutritional value and health benefits of this yam delight shows the presence of calories, which provide energy for the body, carbohydrates which is a great source of energy, protein especially with the addition of crayfish, meat, fish and others, which support growth and body repair.
The inclusion of healthy fats from palm oil aids digestion and keeps the tummy full.
Some vitamin A boosts eyesight and immunity from palm oil and vegetables as well as Vitamin C that supports the immune system, and the healing of the body makes Asaro an endearing meal.
Asaro has some iron, which helps blood production and potassium, which supports heart health and muscle function.
It is important to understand the essence of this meal, its savoury flavour and authenticity.
Let’s work together to let the world know that Asaro is not just a dish that embodies culture, but one that deserves a place and recognition, like other dishes, on UNESCO’s heritage list.
We therefore urge foodies, food journalists, food bloggers, vloggers, even families, and food influencers to unite to promote Asaro and other Nigeria Superfoods.
It is time for our delicious delicacies to go beyond Africa and enjoy a place worthy of global recognition.
Let’s visit the kitchen…
Recipe for 3 servings
Ingredients
. 1 tuber yam
. 1 onion (sliced)
. 2 smoked or fresh fish
. 1 bunch shredded vegetable for garnishing
1 cooking spoon palm oil
Salt and seasoning to taste
1. Cup fresh shrimps
2. tablespoons ground crayfish or dry shrimp
3. 7 peppers and tomatoes (blended coursely) 1 small cup locust beans.
METHOD
1. Peel and wash the yams, then set aside.
2. Place a clean pot on low heat and add the palm oil.
3. Once hot, add the onions blended tomatoes, peppers.
4. Allow to fry for a few minutes.
5. Add meat stock, salt, seasoning, and proteins (fish, crayfish, meat) to the fried paste.
6. Allow to boil for some minutes.
7. Add the diced yams to the boiling mixture and cover.
8. After some time, mash some of the yams with a spoon to create the porridge texture.
9. Add vegetables, simmer and cover to steam.
10. Serve hot with Ata Dindin.
