Vegan Nigerian Asaro - Yam and plantain curry

Asaro is a tasty Nigerian yam recipe that is cooked in a spicy tomato sauce. Let me show you how to make my version with this easy recipe.

This recipe is my own take on Asaro, which is a Nigerian dish of root vegetables cooked in a tomato and chilli sauce. The original also has more of a porridge-like consistency. I pay homage to the original but I am not replicating it.

Asaro is served all over the south of Nigeria and also in other countries in West Africa. I've substituted the West African yam with an ordinary white ram since i'm limited to ingredients I can source locally. My version uses green plantains because they are firmer and less likely to disintegrate into the sauce and I get the depth of flavour from the ginger, garlic and scotch bonnet.

There is a relatively spicy curry but not overbearing. Just add a little more coconut milk if it is too spicy for your palate.

Ingredients

• 2 tbsp vegetable oil
• 4 banana shallots, peeled and sliced
• 4 garlic cloves, grated
• 2 tbsp grated fresh ginger
• 2 tablespoons tomato paste (tomato puree)
• 1 whole Scotch bonnet chilli
• 1 (14-ounce) can chopped tomatoes
• 1 ½ pounds white yams, peeled and cut into 1 inch cubes
• 2 green plantains, peeled and sliced
• 1 (13-ounce) can full-fat coconut milk
• 2 large handfuls of collard greens, sliced
• Seasoning

Instructions

Step 1

Heat a stock pot or large saucepan over a medium heat. Once hot add the vegetable oil. Add the shallots, garlic and ginger saute for 2-3 minutes until softened but not crispy. Don't overcook or the garlic becomes bitter.

Step 2

Add the tomato paste to your pot and stir to combine, you want your other ingredients covered in the paste. Add 2-3 cups of water and turn up the heat to high until boiling. When you have a rolling boil add salt and turn the heat back down to medium.

Step 3

Add the tomatoes, scotch bonnet and yams to the pot and boil for 15-20 minutes or until yams are almost soft.

Step 4

Add the plantains and coconut milk and cook for 5-10 minutes more until the plantains have softened.

Step 5

Season with a little more salt and add the collard greens and gently cook until the greens are soft but don't overcook or the yams and plantains will go mushy.

Serve on it's own or with rice.

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