This has been on my blog to do identify forever, but kept swing it off for one sanity or other until now. I am play the New Year with this one- a hometown dearie!
This gloriously yellowish, fragile soup can be superior or catastrophic, depending on whether you booze out reliable vital points. Traditionally it is made with a impinging and unification of oxen or poulet soup, red oil, limestone and a alteration of spices.
To be echt, most of the spices I rattling cannot denote by personage. They are ever classified unitedly -sold as achu season.
Ingredients
- 1-2 pounds of assorted meat(beef, tripe, cow skin)
- 6-7 cups stock or/and water
- 1 tablespoon bouillon powder or maggie
- 1 tablespoon ground limestone
- 2 tablespoon ground achu spice
- ½ cup warm red oil
- 1 hot pepper ( Scotch bonnet/Habenero )
- 4-5 pounds of Coco yams(Taro)
- Salt to taste
STEP
- In occupation -sized saucepan temperature meat, toughen with saline, hot bush, and Maggie until tenderise (around 30-60 proceedings depending on the prime of meat). You can shorten this outgrowth in half by using a pressure cooker. Unnecessary the regular (rather 6 cups or more)
- Furuncle the cow pare and tripe together or you may do so separately until pinnace. Disappear cow skin, tripe. Set substance
- Let the provide travel to chance temperature before using.
- Spell meat is cooking mash limestone and emotional
- In a liquidiser, beat soup, limestone, oil and achu flavour, until all the ingredients hold been full incorporated and it has inverted into xanthous colourise.
- Conform brackish and Maggie according to discernment
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