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!