Yam 101: Porridge, Fries, and Boil — Why We’ll Never Get Tired of Yam

Is it just me but there's something about yam that feels like home. Maybe it’s the way it shows up in every African kitchen, quietly sitting in a corner, waiting to be transformed into something magical.

Some foods are seasonal but I will say yam is emotional.

Whether you grew up in Lagos, Accra, or Freetown, you’ve probably had that moment when the sweet smell of yam porridge (asaro as it is called in the western region of Nigeria) filled the air, palm oil glistening, soft cubes melting into spicy stew, the perfect mix of comfort and chaos. That’s not just lunch; that’s healing in a pot.

The beauty of Yam is what different forms it come in

There’s fried yam, golden, crispy, and dangerous. You tell yourself you’ll only fry a few slices, but somehow the plate finishes before you sit down. Pair it with pepper sauce or fried stew, and you’re instantly back to those street-side nights when everyone crowded around the “Mama Put” stand.

And boiled yam? The unsung hero. Simple, humble, yet powerful. Perfect with egg sauce, garden egg stew, or even palm oil drizzle — proof that sometimes the simplest things carry the deepest joy.

Yam doesn’t just feed us; it follows us.

Across oceans, through airports, tucked in luggage, wrapped with hope. Even abroad, we still find ways to make it work, from pounded yam to  poundo yam flour to frozen slices that bring back the taste of home.

So whether you like it fried, boiled, or mashed into porridge, one thing’s for sure, you can never really get tired of yam.

Because yam isn’t just food; it’s memory. It’s Saturday morning. It’s Sunday breakfast. It’s family.

Want to make your next yam dish taste like home?

Find fresh African yams, poundo yam flour, palm oil, and pepper mix, everything you need for the perfect plate  at MamaJones.

Get your Yam at MamaJones