Taro with Yellow Sauce

shopping_basket Ingredients 9 items

• check_circle 2 kg taro
• check_circle 1 kg beef tripe
• check_circle 190 grams palm oil
• check_circle 16 grams rock salt (kanwa)
• check_circle 1 packet of yellow-sauce seasoning mix
• check_circle 1l warm water
• check_circle Salt
• check_circle 4 Maggi stock cubes
• check_circle 1 chilli pepper

receipt_long Preparation Steps

1. 1
   Cook the taro in its skin in a pot for about 2 hours.
2. 2
   Peel the taro and pound it while it is still hot. Make sure there are no more lumps by crushing it; the paste should be smooth.
3. 3
   Slightly moisten the paste if you find it a little hard; once the desired consistency is obtained, set aside.
4. 4
   Cook the tripe with salt for about 1 hour and set aside.
5. 5
   Dissolve the yellow-sauce seasonings in a container and set aside.
6. 6
   Liquefy the palm oil by warming it gently, then add the piece of rock salt to the palm oil and pour in half of the warm water. Mix.
7. 7
   Using a bowl, once the emulsion is stabilised, remove the remaining rock salt.
8. 8
   Crumble the 4 stock cubes into the seasoning mixture, add salt and stir.
9. 9
   Stir the seasonings into the yellow sauce, then add the tripe, adjust the seasoning and add the whole chilli.
10. 10
    It's ready. Serve hot, enjoy!