Asaro - Nigerian Yam Pottage - Collab with Africa Everyday
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- čas přidán 22. 02. 2024
- This will be my first time eating yam, so I thought it might be good to try an established recipe for it - this is a traditional and well-loved Nigerian preparation. I hope I got somewhere close!
This video is a collaboration with my friend Babatunde in Nigeria, who will also be making this recipe - here's a link to his video - please support his channel: • Asaro - A Delicious Ni...
Other links:
Chef Lola's Asaro recipe (the basis for what I did here): • Budget friendly yet de...
Chef Lola's website: cheflolaskitchen.com/yam-porr...
Patum Peperium (Gentleman's Relish): • Gentleman's Relish (Pa...
Babatunde's mini-documentary on Red Oil (unrefined palm oil): • (Reupload) Production ...
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*Afterthoughts & Addenda*
*Yams, Cassava, Sweet Potatoes, Yuca and Yucca* - this (the thing in the video) is a 'true yam' in the genus Dioscorea in the family Dioscoreaceae - *unrelated to cassava* (which is in the Euphorbia family Euphorbiaceae), and *unrelated to sweet potatoes* (which are in the bindweed family Convolvulaceae) and *unrelated to Yuca* (which is just another name for Cassava).
All of the above are sometimes colloquially called 'yams' in various places, but Dioscorea is the 'true yam', according to botanists.
*Yucca roots* (the spiky plant in the Asparagaceae) are not commonly eaten, but because of the similarity of the common name to Yuca, the two are sometimes conflated.
I was going to comment that my wife (of Puerto Rican extract) makes a similar meal with Yucca (pronounced with a J instead of Y).
This is some advanced level pedantry deflection Shrimp, respect!
as soon as the vid started i was wondering about the taste difference between yam and a plain old potato. Yams are not a sweet potato as you already mentioned, but trying to find search terms in search engine that give me an answer to a question along the lines of "are yams sweeter than potatoes?" was a headache as i dont want to visit lots of sites only read the description. SO i gave in and installed MS Edge (🤮) and asked Copilot (chat GPT4) Holy Moly. The answer was accurate, quick and polite! i said 'thanks' and quickly said the search terms were difficult for search engines. it said i'm "welcome i use accurate up to date etc. check back if theres anything else." I said 'bye for now', it said bye and that was that. Anyway.. yes yams are more sweet than a plain old spud🥔 . but not as sweet as a sweet potato.
Wow! Thanks for this information. I’m allergic to euphorbia. I ate some cassava last week and have been having an allergic reaction but I never thought it was the cassava!
It was hard to judge the flavour of the yams, with all the other things at play in this dish- all I could really say is that they didn't have any noticeable strong taste of their own that rose above the other ingredients - overall, it was like a sort of more dense mashed potato; noticeably starchy, slightly grainy, with a slightly chewy texture (not chewy like toffee - more like the way soft melted cheese has a sort of spring to it)
I'm so happy 😊 that you love it. 😍
Thanks to you Babatunde I tried Nigerian food for the first time recently and I absolutely loved it - might be one of my favorite cuisines of all time now!
Hi Babatunde :-)
Atomic Tunde
I would like so much for you to make a reaction video to this and comment on what is authentic and not. That would be really entertaining to watch.
@@StarShadow9009 agree!
Two atomic shrimp videos in one day? This is heaven
Accidental scheduling collision. One of them was supposed to be tomorrow morning
Thank you, two was great!
I'd love to see Babatunde visit England and you to visit Nigeria, could be very interesting.
that would be a very funny and interesting video 😂
I think he’s commented on this before saying that they’d love to do it but the logistics and pricing are difficult to navigate/ get around
@@jessicastarmer2974 ah I see, thanks. Maybe one day eh
Yeah, I would dearly love to meet him in real life, but if we had the money to make that happen, there would be better ways to spend it.
Also I don't think rural Nigeria is all that safe for someone like me.
The “soapy” feeling you got from the yams is actually saponins, essentially soap, which are present in many tubers but are relatively high in yams. The washing is almost definitely at least partly an attempt to remove some of the saponins which can make your stomach a bit uneasy if eaten in high amounts. Loved the video! Definitely trying this.
I just realized something after also watching Babatunde's video: you could've probably found dried crayfish at the pet store! I used to have turtles and I gave them dried crayfish and dried tiny fish to eat. And I also tried out the dried fish and it tasted exactly like regular dried fish, so I think it could've worked here too!
Interesting idea! I imagine it wouldn't be certified fit for human consumption, but that's probably a technicality since it would have to be relatively pure in order not to poison pet fish and such
@@AtomicShrimpsometimes pet food companies have more strict rules... once I visited empty can factory and they made us wear hair nets and full aprons because those was food grade cans... but it appears those was requirements from well known pet food company - those for humans don't require this in contract ;)
Yeah, definitely it would be more strict for anything that is to be fed to fish as they are way more sensitive to things like pesticides and contamination than humans are
@@AtomicShrimpI see lots of dried crayfish on amazon in the US, I guess what shows up there varies by region.
@@nilz23 I certainly could have ordered some in - there just wasn't time in this case - this collab went from idea to reality in about 24 hours (I was actually hoping to get the crayfish from an exotic spice seller at the same market where I got the yam but there was a storm and a lot of the smaller stalls just didn't pitch up that day.)
I really enjoy how you describe every ingredient. I could imagine how the dish would smell and taste. I find that many professional cooking shows don't discuss the experience of trying a recipe and your videos are always so clear and refreshing.
Every time I get sad I think of your friendship with babatunde and it makes me feel better
The dish looks very similar to something my Mexican grandmother used to make, except she used yucca instead of yams. Yucca, peppers, onions, chicken stock, and dried fish, cooked down and mashed. She usually served it with fresh cilantro sprinkled on top. A very hearty meal, good for summer or winter both.
Probably yuca (tapioca/cassava). Yucca flowers and in some species (e.g. Yucca baccata) pods are edible, at least if cooked, but the taproot has only been used as a saponin (soap) source. That said, Android auto"correct" is more like automangle, and it is possible that the error was G00gle's, not your own.
You did such a good job! I love yams and they are definitely a staple in many Nigerian homes. Really great collaboration.
It’s giving me a sort of risotto vibe and sounds delicious.
Yeah, it has a similar sort of comforting nature to it, even though it's quite spicy
Might give this a try. There are now two shops in Torquay that sell ingredients from sub-Saharan Africa. The latest one does sell Nigerian dried crayfish and smoked fish.
Love an episode with a Babatunde recipe.
If you used beef instead of mackerel, would this be a cottage pottage?
Odd you did this today. I was in work and there's a new security guard who's from Sierra Leone and we got talking food. I said I'd try my hand at some stuff like krain krain and cassava stew.
This looks good too.
Thank you for this video, i had such a stressful day at work and coming home and just watching you cook and everything felt just cozy really helped me feel better. I love watching your cooking videos, they are educational and easy to watch 😊
I'm old enough to remember Bombay Duck - actually a dried fish - which we used to crumble over our curries in restaurants back in the 70s. I believe it's now banned in the UK - but I reckon it would've been a good substitute for the crayfish component of this recipe.
Ahhh a oneion!
Can't leave any shrimpyness on the pan had me in tears 😂
"Only one scotch bonnet, more than that will DESTROY me" - heard
Foraging AND cooking Babatunde recipe videos? Excellent day indeed! A young coworker of mine is learning how to cook, and she made mashed potatoes from scratch for the first time the other day. Cooking is becoming a dying art, and I try to encourage everyone I know to try new things, experiment and find things they like, and you sharing recipes with Babatunde is my "go to" example for showing people what cooking can be. You two creating something that might not be "exact" to the recipe but still tastes good to each of you is the heart of cooking, nothing fancy, just good food.
It looks so delicious! I love how you were able to make this with what you were able to find! 😊
Great to see that you're still collaborating with Babatunde!
Wonderful. Love these collaboration with Babatunde
I really enjoyed Babatunde's video on red palm oil. It was a super interesting process. I'm glad you were able to get some for this recipe.
Had to come back and watch this again. As your recent random stuff video your fried leftovers looks so good.
looks amazing!
AtomicShrimp: "Some of my shrimpiness is stuck to the pan". 😂😂
Lol😂
love it
I’ve never tried yams before and this looks delicious 😋 Thanks Atomic shrimp 🦐🤗
I really enjoy these collabs.
Love your videos. Your voice is very soothing lol you should should read book on audio n put them out. You both sound like you see the pleasant things in life. Even when things are hard. X to your lovely wife.
I've got a sneaking suspicion that Babatunde might have about 10 to 20 scotch bonnets in his. Glad it worked out though, nice thought on toasting shrimp to get the seafood flavour, seems channel appropriate.
Yeah, that was a ton of peppers in his. I would not survive it.
The thing you said about moving to a less culturally diverse area really resonated with me. I remember when my family moved from London to more rural Hertfordshire when I was very young. At the time, I lived in Haringey, which was a predominantly Turkish and Muslim area at the time, and most of my friends had Turkish or Caribbean parents. My mum is an immigrant from Yugoslavia, and had other Slavic friends in the area as well. When we had to move away, the lack of cultural diversity was a real shock, and it was something I continued to really miss until I moved back to London for university. I had never felt like I was strange or different as a young child, because nobody was alike. Obviously you were more talking about the food, but it manifests itself in many ways! I think I would find it difficult if I had to move to a more rural area again, even though I do find myself missing the woods very much in London. The parks just aren't the same.
this looks delicious! and i'm happy to be introduced to chef lola's channel. definitely going to go through her catalogue of recipes
5:20 Another recipe that calls for one-nion. Way to go! A missed opportunity to use small two-mato’s, I’m afraid.
Looks pretty good. Nice one pot dish
Just bought some yams so this is perfect timing.
Great video! It was really enjoyable to see how you adapted the recipe to what was available to you.
That particular white yam is delicious just boiled or baked and flavoured with salt and butter! This is how we do it in the Caribbean.
I knew when i found a prized yam at Salisbury market, i could find a new recipie. Game on 😊
I couldn't get yam in my store so I got sweet potato anyway. Made this without the hot pepper, used salmon for the fish. It's so delicious!! And nothing like the flavor profile I was expecting!
Looks good. Maybe I can try to make something like that. In my neighbourhood there is a shop selling all kinds of foreign foods (because this is a very 'diverse' neighbourhood). I know they have yams. I did eat those before. My (late) husband used yams in some of his dishes. He was Caribbean (from Curaçao), so there was an African influence in his cuisine.
I would love to see some Ethiopian food featured 🙂
Yeah, double post of my favourite shrimp! While eating shrimps for super!
❤
Two vids today, what a treat.
it looks extremely filling.
It was very filling and satisfying
“Some of my shrimpiness is stuck to the pan.”
It was bound to happen eventually. That pan sees a lot of use.
I never saw yam in real life. I only knew about them because I played SDV and once I mistook them by Yuca in the market
Gotta love a red sauce with a oneyen, also the shrimpy ness is why were all here lovely content as always me shrimp
that yam is called mandioca in Brazil, its amazing stuff, put that in a slow cooker with some pork ribs and caramelized onions, you got yourself a delicious, creamy stew.
I love that you and Babatunde still colab with food videos
Or a shepherd's version: lamb yam?
To be fair that looked really nice!
This is something I really think I want to make. I live basically, where you used to live so thankfully I can get these things here.
I'm very excited to try this to be honest. Its mashed potato adjacent, and really interesting!
Mmmmmmm! I’ll make it again. Long time since I did so.
Yum 😋
Is that a yam yum a yum yum or a yum yam? 🤪
if you're ever in london, you'll be able to find the dried crayfish easier there, especially around peckham which has a large nigerian comunity
Candied yam is delicious, should look into that
Have you ever tried the "ONLY buying the CHEAPEST item from each aisle in the supermarket" food challenge? would be a fun one to add to your lineup
I really like white yam, the one you bought looks excellent. The dish looks very nice, I think I will try it but use salted fish instead if crayfish.
This reminds me of when Babtunde made shepherd's pie using local ingredients when he couldn't source all the stuff in the recipe. I definitely would have tried the version he made because it had hot peppers, dried crayfish, and so on.
This looks delicious❤ I really enjoy Babatunde's videos, too. Many thanks to you both 😊😊 Edit: I really, seriously, like Gentleman's Relish.... on toast, water biscuits, spread on thin rolled shortcrust pastry, roll up like a Swiss Roll, and cut in slices to make pinwheels, then bake till golden and crispy. Yummy!😊
A yam. What a yam!
I will make today this but will have to substitute swede for yam . Are we inventing totally new recipes thanks to Babatundi
I'm not very sure swede will be an ideal substitute - probably potatoes (and less liquid in the mashing) would be closer
I really can't stand seafood so I won't be able to try this myself, but you made it look delicious!
Oh the Irony of Mr Shrimp not being able to find any shrimps :)
Looks delicious. I was considering attempting making the jollof rice you featured in a video. Love from Colorado USA
Squash and olive can be added.
LOL.I know exactly how you feel.Finding the ingredients I used in Texas here in chicken and cornbread country is almost impossible.They have no clue what ginger fresh or dried is(they use a premix for pumpkin pie I guess) or rye flour is and don't even ask about stuff like caraway and dill seed.I haven't seen a rutabaga/swede in years.This resembles a very thick seafood chowder.I would probably enjoy it,but though my guy loves hot peppers he is not a fan of fish except for tuna salad or fried filets of whitefish.I had to work very hard to make canned salmon we were given into a form he would eat.He has bad childhood memories of oily fish cakes.
I've never tried those little dried crayfish that Babatunde used in his video, but all the Asian grocery stores near me always carry a few different kinds of tiny fried shrimp, so I think that will do nicely as a substitution. I want to try the scent leaf that he used one day - as it is, I have no idea what it tastes like so I have no idea what would make a good substitute.
In the SW US, we have yucca root, which was used for years before soap was a thing.
That is so odd, those are all ingredients that I would never of put together in the same pot, I want to say that I would not like that,,,,,,,,but I can't, I haven't tried it. This was very interesting, I love to cook, especially foods from other countries, thanks for sharing, and I will be checking out the link to Babatunde video.
Looked good enough to eat 😅
Whoa! 2 videos in one day??? What did we do to deserve these gifts?
I peel swede exactly like that, ie the way you 1st tried before you changed to a different way.
Yay! Think its been a while since your last colab :)
Looks good!
Our local Russian supermarket offers a large selection of dried seafood, including various kinds of shrimps. Just in case eastern European products might be more readily available in your area than African ones, although I imagine you already thought of that.
I was not expecting the yam to be bright white inside! If you didn't tell me I would assume that was a daikon radish after peeling.
More @africa_everyday collaborations. Please.
ohhh, _that's_ what a yam looks like...American supermarkets can't seem to decide what's a yam and what's a sweet potato in my experience ._.
Tiny shrimps aye? You could almost say they are...as small as atoms....
I've been wondering if you ever got around to cooking with plantain again. I found the video you did on them to be interesting and I was hoping to see them show up more to see how diverse they are.
I apologize for the digression from the video's subject matter, but I must express my profound admiration for your voice. Were it possible, I would eagerly purchase audiobooks narrated by you.
Wondering if you could take shrimp shells and shrimp heads to make an approximate version of dried crayfish.
Most of the capsaicin (spicy stuff) in hot peppers is in the pith so removing it makes a big difference.
The child in me can't help but laugh when I see or hear the anchovy paste Gentleman's Relish.
he made "Weird Stuff in the Can" episode about it some times ago ;)
Would shrimps dry in your dryer? I know fruit, veg, and fungi dry very well, but what about seafood? If you salted them beforehand, it might work.
I think they would, although I reckon it would probably make the whole house smell
Yeah, your whole house would smell like a fish market 😅
❤
Would the dried shrimps you can find at some/most asian markets have been a replacement for the dried crayfish?
They probably would, but I couldn't find any
When watching Babtunde's video, I thought that the dried crayfish looked remarkably like Chinese or Japanese dried shrimp (a.k.a. sakura shrimp). I wonder whether those might be available to you.
I think 'tropical tuba' is something that's played alongside steel drums in the Carribbean.
duuude I want to try that gentleman's relish but the cost and the shipping is bonkers from Canada. I did learn the joy of marmite from you though. you think it's worth the cost?
Hello, if you purchased youre own crayfish could you dry them out yourself in your dehydrator?
And could you dry them out in the oven?
Could do, but the African crayfish are tiny little things with soft shells and they're dried whole. I think the closest thing here would be brown shrimp
I spent a few weeks in Ghana and they eat a lot of yam over there. Funny anectode, in the West we call rubbish phones potatoes, over there they call them yam phones 😁
Two weeks of eating a lot of yam in a little Ghanaian village though, I've got to say I'm not a huge fan, I guess my only description would be they're a dry, slightly rubbish version of potato
However i had some amazing food over there, fufu is well worth a try and the do some fantastic stews
My experience of yams is that they are super-absorbent. Could possibly be used for baby's nappies! Grown in wooded areas between the trees. Soil is mounded up over the tuber. I think they are vine-like and clamber up the tree.
You may already know but I recently found out that vegetable curds like soya curd can be made from any legumes.
So as a challenge, I thought you could make different curds for 3/4 different meals, breakfast, 1/2 main meal and a dessert.
such a good video man! loving this content and you’re always great to watch after a stressful day 👍🏽
👍
After watching both videos it looks like the reason your consistency was different was because you used less palm oil but that’s understandable why you didn’t it’s definitely an acquired taste in my experience
Having moved from Southampton to Dorset (Upwey) I feel your pain: the International Food Shop and Yau Bros were our staples!
There's a pretty decent polish and Eastern European shop in Weymouth that I need to revisit. The metro stores in various towns are good, although small. I haven't really found anything for Mediterranean stuff yet. Might need to plan a trip back to Southampton to stock up
Update: Trinity Corner Convenience Store in Dorchester turns out to be quite a treasure - I'd driven past it a couple of times and overlooked it just thinking it was a regular corner shop type store. It's jam packed with imported and ethnic goodies! (and I mean packed - I can't believe how much of the space inside is taken up by shelves!)
Just had an idea, how about one of these videos you do in collab with Babatunde, but also a combined with your limited budget challenge, but instead of limiting the budget, you're limited only using local ingredients, as in, no items from any "international" or imported items, just items limited to products from your home country. That way you have to adapt. I guess if there's an item that's considered a "key item" like the palm oil in this video, I guess you can make an exception for it. Just an idea.