- Preparation time
- 20 mins
- Cooking time
- 60 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- September 29, 2017
- 1 kilogram
- Assorted meat (beef, tripe, cow skin)
- 6 cup
- Stock or water
- 1 table spoon
- bouillon powder
- 1 table spoon
- Ground limestone
- 2 table spoon
- Ground achu spice
- 1 cup
- Warm red oil
- 1 whole
- Hot pepper
- 1 3/4 kilogram
- Coco yams(Taro)
This dish is typical of Cameroonian home cooking, fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro)
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- In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more)
- Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside
- Let the stock come to room temperature before using.
- While meat is boiling grind limestone and warm
- In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully incorporated and it has turned into yellowish color.
- Adjust salt and Maggie according to taste
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