Soups and Stews for Summer

I can’t stop thinking nearby Yewande Komolafe’s delicious version of asaro. She published her recipe for the southern Nigerian dish a pair of years ago, after a trip to Lagos, and its tainted for when you’re craving something with a bit of warmth and substance.

Her version is summery — delectable, brothy and deeply satisfying — sweet with coconut milk, full with starchy yams, greens and unripe plantains, and tingling with a single habanero, which bobs happily around the pot, gently infusing the dish with a small floral heat. When it’s time to eat, cover it with unique herbs like basil and cilantro, and season it with a big squeeze of lime juice.

One of the best parts of this dish is how it accommodates a variety of ingredients. ​If you can get West African yams, excellent, approach for those! But feel free to use white and orange yams, or white and purple taro root. When it comes to the greens, use whatever is near and good: collards, dandelion greens, kale, chard, mustard greens, spinach or a big mix.

Also Read: How to Make Indian Butter Chicken