Asaro (yam porridge)

Peel the yam, slicing first or peeling first, and cut away any spots or rot.

Cut the yam into pieces about two inches thick.

Rinse the yam two or three times until the water runs clear, to remove the starch.

Add the blended peppers, salt, bouillon powder or cubes and water.

Cover and cook about 20 minutes, until the yam is tender.

After about 10 minutes add the sliced onion, crayfish and palm oil and cook the remaining 10 minutes.

Mash part of the yam, about 40 to 50 percent, to taste.

Thin with a little water or stock if too thick.

Add the mackerel near the end and mix gently so it does not crumble.

Add the basil leaves and simmer three to five minutes.

Serve alone or with sliced bread, plantains or avocados.