- ½ puna yam
- 1 tbsp sugar
- Pinch of salt
- 1 red pepper
- 1 green bell pepper
- 1 tomato
- 1 onion
- 2 tbsp all-purpose seasoning
- Pinch of crayfish
- 1 tbsp palm oil
- 1 scotch bonnet
- 1 whole tilapia fish
- ¼ cup sunflower oil
Cut yam into thick round slices.
Peel off the skin, then cut each round into cubes.
Rinse the cubes, and drain water.
Add cubed yam into cold water and add a tablespoon of sugar.
Chop and blend red bell pepper, green bell pepper, onions, tomato and scotch bonnet.
Blend in blender for 30 – 40 seconds.
Add 1 cup of water to the veggie mix and blend for another 2 minutes.
Heat pot over medium heat.
Add yam and blended mixture.
Add sugar, all-purpose seasoning and palm oil.
Sprinkle a pinch of crayfish and ¼ cup of water into mixture.
Stir thoroughly, then cover and cook for 15- 20 minutes, until the yam is tender.
Test by piercing with a fork.
Clean the fish with salt and water.
Season fish with all-purpose seasoning for taste.
Wrap with aluminum foil and secure.
Cook in the oven for 30 minutes at 350 degrees Fahrenheit.
Serve Asaro with Tilapia Fish.