Asaro (yam porridge) with crab meat

Slice and peel the yam and cut it into medium chunks.

Put the cut yam into a bowl of water to prevent browning and rinse a couple of times.

Cook the yam in a pot with some water until soft, 10 to 15 minutes.

Cook an additional 15 minutes on low heat.

Add the crab meat (or smoked fish, shrimp or prawns, or leave plain).

Mash the yam with a potato masher or a wooden spoon, leaving some chunks or mashing to a creamy paste.

Simmer five minutes more. Finish with parsley or any leafy vegetable and eat hot.