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Taro yellow sauce

Taro yellow sauce

Taro recipe with yellow sauce

  • Preparation: 45 minutes
  • Cooking: 2h15m

 

  • 2 kg of taro
  • 1 kg of Beef Tripe
  • 190 grams of palm oil
  • 16 grams of rock salt
  • 1 bag of condiments for yellow sauce
  • 1l lukewarm water
  • Salt
  • 4 Cubes Maggi
  • 1 pepper

Preparation

  • Cook the taro in a field dress in a saucepan for about 2 hours.
  • Peel the taros and mash them while they are still hot. Make sure there are no more lumps by crushing them, the dough should be smooth.
  • Lightly moisten the dough if you find it a little hard, once the desired consistency is obtained, set aside.
  • Cook the tripe in salt for about 1 hour and set aside.
  • Dissolve the condiments for yellow sauce in a container and set aside.
  • Dehydrate the palm oil by heating slightly, then put the piece of rock salt in the palm oil and pour half of the lukewarm water into it. Mix.
  • Using a bowl, once the emulsion is stabilized, remove the remaining rock salt
  • Crumble the 4 cubes in the preparation of condiments, salt and mix.
  • Incorporate the condiments in the yellow sauce then the tripe, adjust the seasoning, add the whole pepper.
  • It's ready. Serve hot, enjoy your meal!

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