Asaro

Ingredients

• 3 medium tomatoes
• 2 red bell peppers
• 2 scotch bonnet peppers
• 1 medium onion
• 150 ml palm oil or vegetable oil
• 2 to 3 seasoning cubes
• salt to taste
• 200 g protein, such as fresh fish, meat or smoked fish (optional)
• 600 ml water or broth
• 1 sweet potato (about 1 kg), peeled and diced
• Leafy greens such as spinach or ugu (optional)

Peel the tomatoes, peppers and onion and cut them into small pieces.

Put the tomatoes, peppers and onion in a blender and blend until smooth.

Heat the oil in a saucepan over medium heat. Add the vegetable purée and cook for about 10 minutes, stirring occasionally.

Add the seasoning cubes and salt. Mix well.

If you are using protein, add it now and cook for a few minutes until well seasoned.

Add the water or broth and bring to a boil.

Gently add the diced sweet potato. Cover the saucepan and simmer, stirring occasionally, until the sweet potato is tender and some of it has started to break down and thicken the dish.

If you like, add the leafy greens and cook for 3 to 5 more minutes.

Adjust the seasoning if needed and remove from the heat.