A few months ago, I was contacted the publisher of Be You Magazine, a Nigerian based publication, asking if they could publish my recipes. I was asleep when I first got the email but since emails come to my phone, … For directions & more, keep reading!
Asaro, also known as Ebe (pronounced eh-beh) is a Nigerian dish native to the Yorubas. I’m not exactly sure what region it originated from, but I do know it’s a traditional Yoruba dish. It is very similar to Ikokore, in the sense that its yam cooked in a mix of blended peppers. The only difference is that Ikokore uses water yam while Asaro uses regular yam.
It’s a one pot meal and doesn’t take too long to prepare. For directions & more, keep reading!
Like the title says, Ikokore is a water yam dish, almost like a porridge. It’s origins are amongst the Ijebus of the Southwestern part of Nigeria. In Nigeria, water yam has its season when it’s usually more available and this is around September.
Here, water yam is also known as ‘Puerto Rico yam,’ and if you can’t find it in the African stores, head on over to the Asian or Hispanic stores. Water yam is of a gummy consistency; it draws, kinda like Okra. For directions & more, keep reading!
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