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Taro with Yellow Sauce
Taro with yellow sauce is a Bamileke dish from the North-West of Cameroon. It consists of taro pounded into a greyish paste, served with a yellow sauce made from palm oil, mushrooms, meat and spices, and is traditionally eaten with the fingers.
Prep40 min
Cooking3 h
Total3 h 40
Servings6
DifficultyMedium
Calories600 kcal
Saved by 1 people
Preparation
3 h 40- Cook the taro in its skin in a pot for about 2 hours.
- 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.
- Slightly moisten the paste if you find it a little hard; once the desired consistency is obtained, set aside.
- Cook the tripe with salt for about 1 hour and set aside.
- Dissolve the yellow-sauce seasonings in a container and set aside.
- 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.
- Using a bowl, once the emulsion is stabilised, remove the remaining rock salt.
- Crumble the 4 stock cubes into the seasoning mixture, add salt and stir.
- Stir the seasonings into the yellow sauce, then add the tripe, adjust the seasoning and add the whole chilli.
- It's ready. Serve hot, enjoy!
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