Sauce for Dishes (Yoyo)

Ingredients

• 500 g Beef steak pieces (cut into large cubes)
• 500 g Goat tripe (well cleaned)
• 500 g Beef back (cut into pieces)
• 1.5 Onion (peeled and cut into large pieces)
• 5 Garlic cloves (thinly sliced)
• 40 g Fresh ginger (peeled and grated)
• 2 African chilies (thick, very hot)
• 800 ml Water (for the broth)
• 2 Maggi beef bouillon cubes
• 1 c. à café Salt
• 1 tasse Palm oil (red oil, typical of West Africa)
• 2 Onion (cut into dice)
• 3 gousses Pressed garlic
• 1 c. à soupe Grated ginger
• 1 African chili
• 2 boîtes de 400 g Canned peeled tomatoes
• 1 c. à soupe Sumba (dawa d'avoir) (African spice)
• 1 Maggi beef bouillon cube
• 0.5 c. à café Salt (for the sauce)
• 800 g Ode leaves (or hibiscus leaves) (washed, coarsely chopped)
• 1 c. à soupe Shrimp powder
• 2 Small chilies (shito) (optional, very hot)
• 1 tasse Corn flour (ground corn) (fine corn semolina type)
• 2 tasses Hot water (for corn dough)

Instructions

1. Prepare the meat broth

   Thoroughly wash the steak, goat tripe and beef back. Place them in a large pot with the onion cut into large pieces, garlic, grated ginger, African chilies, 800 ml water, 2 Maggi bouillon cubes and 1 c. à café salt.

   Time: PT5M

2. Cooking the broth

   Cover the pot and simmer for 20 to 25 minutes until the meat is tender.

   Time: PT25M

   Temperature: 90°C

3. Strain the broth

   Remove the meat and tripe pieces with a slotted spoon. Strain the broth using a fine sieve and set aside in a clean container.

   Time: PT5M

4. Prepare the tomato‑spice mixture

   In the blender, place the two chopped onions, grated ginger, pressed garlic, African chilies, then add 800 ml water (or reserved broth). Blend until a smooth purée is obtained.

   Time: PT5M

5. Sauté the onions in palm oil

   Heat 1 cup palm oil in a large pot over medium heat. Add the 2 diced onions and sauté for 3 to 4 minutes until translucent.

   Time: PT4M

   Temperature: 180°C

6. Incorporate the tomato‑spice mixture

   Pour the blender contents into the pot, cover and cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: 180°C

7. Add the meat and broth

   Stir in the previously cooked meat, tripe and beef back, then add the reserved broth. Mix and simmer for 5 minutes.

   Time: PT5M

   Temperature: 180°C

8. Enrich the tomato sauce

   Add the two cans of peeled tomatoes, 1 c. à soupe sumba, 1 Maggi bouillon cube, and 0.5 c. à café salt. Mix and cook for 7 minutes over low heat.

   Time: PT7M

   Temperature: 150°C

9. Prepare the corn dough (fufu)

   In a bowl, mix 1 cup corn flour with 2 cups hot water until a pliable dough forms. Shape into walnut‑sized balls.

   Time: PT5M

10. Cook the fufu

    Bring a large pot of salted water to a boil, drop the corn dough balls in and cook for 10 minutes, stirring gently to prevent sticking.

    Time: PT10M

    Temperature: 100°C

11. Prepare the green sauce with ode leaves

    In the blender, combine the 800 g ode leaves, 1 cup water, 1 c. à soupe shrimp powder, 2 small chilies (shito) if desired, 1 c. à soupe sumba and 0.5 c. à café salt. Blend until a smooth purée is obtained.

    Time: PT5M

12. Cooking the green sauce

    Pour the purée into a pot, heat over medium heat for 7 minutes while stirring constantly.

    Time: PT7M

    Temperature: 150°C

13. Plating the dish

    Place the fufu (corn dough) on the plate, first drape with the green sauce, then generously add the meat tomato sauce. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g