Hi guys. How are you all doing today? So recently i have been adding tips to post thag i have already written before. I figured it will be aot better than to kwwp adding redefined or reinvested all the time. So when evwr tou search for a post, you can find the tips in the same category as well.
I keep changing the way I cook. I always look for ways to make it even lore better than before. After all I want my followers to benefit from following and reading my post.
Ok my lovely readers here goes
TIPS for the ASARO
- Soak the yam in a slightly salted water if not in use. This will eliminated the darkness of the yam.
- Boil the yam with equal parts of water and stock. Your Asaro will taste a lot more better
- Always boil the pepper first before adding it to the yam. (This is because if the fresh pepper is added to the yam, you have to allow the rawness of the pepper go off and it may take a while. So you may end up with over cooked yam)
- After boiling the pepper, add the palmoil and only cook it for 2 minutes. (The still almost raw taste will allow the sauce of the Asaro to blend in properly with the yam. (Instead if making it taste like stew)
- Cook the yam for 7 minutes before adding adding the pre prepared sauce.
Yam generally cooks at the 14th minute mark, so you see why the pepper needs to be pre cooked. Once its soft enough mash some of the yam to make a paste and then continue cooking until ots all combined.
TIPS FOR THE SAUCE.
- Grill your peppers and onions first. That way you eliminate the over cooking and loss of nutrients. And it also saves loads of time cooking 😊
- Roughly blend the peppers.
- Heat up the palmoil for 3 minutes. Do not bleach it. Add the roughly blended pepper and cook for 12 minutes on low heat
- After 10 minutes add 1 tablespoon of crayfish. Simmer for 2 minutes
Finally add the beef or assorted meats. Simmer on low heat for 7 minutes and then remove from the heat.
Its all teady to be plated up. I already have Asaro recipe on the blog, this is just as a follow up.