👨‍🍳 作り方

1. 1

   In a large bowl, place the yam flour. Gradually add about 1 cup of water, mixing until a cohesive dough forms. The consistency should be firm but pliable.

   💡 プロのコツ: Start with less water and add more as needed to avoid a sticky dough.
2. 2

   To form granules, hold the bowl at an angle and rotate it while gently rubbing the dough with your hands. This process requires patience and can take a significant amount of time to create small, uniform granules.

   💡 プロのコツ: Some find it easier to use a sieve or a specialized couscous maker for this step.
3. 3

   Steam the yam granules in a steamer for about 25 minutes. Break up any large clumps with a fork.

4. 4

   After the first steaming, rinse the granules under cold water to remove any bitterness and excess starch. Drain thoroughly.

   💡 プロのコツ: Ensure the granules are well-drained to prevent a soggy texture.
5. 5

   Steam the rinsed granules again for about 15-20 minutes, or until tender and fluffy.

6. 6

   While the Wassa Wassa is steaming, prepare your sauce. Sauté chopped onions and peppers in oil. Add groundnut paste, tomato paste, stock cube, and water. Simmer until the sauce thickens.

   💡 プロのコツ: You can add other vegetables like spinach or okra to the sauce.
7. 7

   Once the Wassa Wassa is cooked, fluff it with a fork. Stir in the palm oil and salt.

   💡 プロのコツ: The palm oil adds flavor and a characteristic golden hue.
8. 8

   Serve the Wassa Wassa hot, accompanied by your prepared sauce and fried or grilled fish/chicken.

   💡 プロのコツ: Wassa Wassa is traditionally eaten with the hands.