Pounded taro with yellow soup: traditional recipe, origin and ingredients

Where does Pounded taro with yellow soup come from?

Pounded taro with yellow soup is a celebration dish from the western Grassfields. Smooth, elastic pounded taro holds a bright yellow soup made by emulsifying red palm oil with potash water and local spices. It is often eaten by hand at weddings, funerals and major ceremonies.

Other signature dishes of the West region: Kondrè, Koki, Nkui with corn fufu, Ndjapche, Mashed potatoes & beans.

What are the ingredients for Pounded taro with yellow soup?

For 6 people:

• Taro flour
• Yellow soup spice mix
• Potash (kanwa)
• Red palm oil
• Meat (beef, tripe) (buy locally)

How do you make Pounded taro with yellow soup? Step-by-step recipe

1. Cook the meat with salt and onion until tender; keep the stock.
2. Mix the taro flour with hot water, stirring hard until smooth and elastic.
3. Dissolve the potash in a little water, let it settle and keep the clear liquid.
4. Off the heat, whisk the spices and potash water into lukewarm palm oil: it turns yellow and creamy. Loosen with stock.
5. Serve the taro as a dome with a well, yellow soup and meat in the middle.

Tips for a perfect Pounded taro with yellow soup

• Work the palm oil off the heat: if it is too hot, the emulsion will not form.
• Add the potash water little by little while whisking until the soup turns yellow and creamy.
• Keep the meat stock to adjust the texture.

What to serve with Pounded taro with yellow soup

Traditionally it is served with beef, tripe, cow skin and leafy greens. It is a dish for traditional ceremonies and big celebrations.

Where to buy Pounded taro with yellow soup ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Pounded taro with yellow soup are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions