Achu Soup (Yellow Soup) – gloriously yellow, delicate soup prepared mostly in Cameroonian home cooking and fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro).
500 g Meat beef, tripe, cow skin
2 kg Coco Yams Taro
6-7 cups Water
1 tbsp. bouillon powder or maggie
1 tbsp. ground limestone
2 tbsp. Achu Spices
1/2 cup warm red palm oil
1 hot pepper Habenero
Salt to taste
The side dish is “taro”. You can buy taro here on Afrosmartshop.
Achu spice can also be found/bought here.
Most spices cannot be identified individually by name. They are always grouped together – sold as Achu spice.
A little smoked fish adds another dimension to this dish.
The key to good achu soup is the right combination of kanwan and oil (when the soup separates, add a little kanwan and pulse again.
- In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more).
- Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside.
- Let the stock come to room temperature before using.
- While meat is boiling grind limestone and warm
- In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully incorporated and it has turned into yellowish color.
- Adjust salt and Maggie according to taste.
- Voila achu soup- you may add the meat at the point or serve with meat on the side.