- Fresh mutton
- Blended onion, garlic, ginger
- Garden eggs
- Beef seasoning
- salt to taste
1. Cut the meat into desirable sizes and wash into a saucepan.
2. Add the blended onion, garlic and ginger.
3. Add salt, seasoning and small water and allow to steam for 5-10 minutes.
4. Boil pepper, garden eggs and tomatoes.
5. Blend all when the skin of vegetables begins to peel off and strain.
6. Pour the mixture into the saucepan containing the meat, add more water depending on the thickness you want..
7. Allow the soup to cook for 20- 25 minutes.
8. Peel the Yam tube and cut it into fist sized pieces. Wash thoroughly to get all the sand off.
9. Place on a pot, add enough water to cover the Yam and boil. Boil until a fork goes through easily and the yam is fluffy. Drain off the water but keep covered to retain the heat.
9. Wash the fufu Mortar and pestle with warm water.
10. Place the hot pieces of Yam into the Mortar, one at a time and pound them into a fluffy powdery mass before adding the next piece.
11. When half the pieces have been added, start to turn the yam which should be getting sticky by now, with your right hand.
12. Alternate you hand movements with the pestle hits, to form some sort of tick-tock rhythm.
13. When the yam mass is sticky enough to be shaped into a ball, it is ready, although, some people like their's really soft in which case you would keep pounding till the desired softness.
14. Serve yam fufu with goat light soup