Steps

1. Cut your yam and potato into beautiful cubes.
2. Heat some oil in a pan and throw in your sliced onions, fry till translucent
3. Squeeze in one/ two pepper onion satchet and steer for a good minute or two
4. Add in your pepper mix along with your chicken stock, bouillion cubes for taste, and spices.
5. Let your mix cook well before throwing in the Yam and potato cubes. The fluid should cover your cubes nicely so gauge well, else add more chicken stock or water as the case may be.
6. Some mins in, and it’s time for your cooked minced meat/meat cubes to make an appearance
7. It takes a bit over 30 mins for the Yam and potatoes to soften and become mash friendly
8. As soon as the yam and potatoes soften and surrounding fluid is quarter to being dried up, start mashing them with a wooden spoon or masher. The mashing would make the fluid thicker and give a slurry consistency. The degree of mashing would determine if you end up with a pot of big chunky yam porridge (some of my family members strangely dig this) or the more slurry and yummy porridge consistency
9. Some vegetable lovers throw in a bit of water leaf (Ugwu ) or Soko at this point but I am no fan of this. If it suits you, then by all means go for it. Or you could just garnish with some lettuce leaves.
10. After a few more minutes your Yam/ sweet potatoes porridge a.k.a Asaro with a twist is ready for maximum consumption.