Pounded taro with yellow soup

1. 1

   Cook the meat with salt and onion until tender; keep the stock.

2. 2

   Mix the taro flour with hot water, stirring hard until smooth and elastic.

3. 3

   Dissolve the potash in a little water, let it settle and keep the clear liquid.

4. 4

   Off the heat, whisk the spices and potash water into lukewarm palm oil: it turns yellow and creamy. Loosen with stock.

5. 5

   Serve the taro as a dome with a well, yellow soup and meat in the middle.

A family recipe: adjust it to your taste.