Ingredients
- 2kg taro
- Beef tripe, beef skin, smoked fish (skate) and pre-cooked beef meat
- 190g of palm oil
- 16g of Rock Salt
- 1 bag of Mami TIE taro condiments
- 1l warm water
- Salt
- Sprouting salt
- 1 chili pepper
Preparation
Cook the taro in field coat in a saucepan for about 2 hours.
Peel the taros and crush them while they are still warm. Make sure there are no more lumps by crushing them, the dough should be smooth.
Moisten the dough slightly if you find it a bit hard, once the desired consistency is obtained, set aside.
Dissolve the Mami TIE taro condiments for yellow sauce in a container and set aside.
Unravel the palm oil by heating slightly, then put the piece of rock salt in the palm oil and pour in half of the warm water. Mix.
Using a bowl, once the emulsion is stabilized, remove the remaining rock salt
Stir the seasonings in the yellow sauce, salt then the tripe, beef skins, fish and meat, adjust the seasoning, add the whole chilli.
Ready. Serve hot, enjoy!
