Achu and Yellow Soup
A beloved Cameroonian dish, Achu is made from pounded cocoyams (taro) forming a smooth, dough-like consistency. It is traditionally served with a vibrant 'yellow soup' made from palm oil, meat stock, and a unique blend of spices, creating a hearty and flavorful meal.
🧂 Ingredients
- 2 kg Cocoyams (Taro)(peeled and cut into large chunks)
- 1 kg Beef, goat meat, or assorted meats(cut into bite-sized pieces)
- 250 g Cow skin (Kanda/Ponmo)(cleaned and cut)
- 200 g Smoked or dried fish(cleaned)
- 2 cups Palm oil
- 1 tsp Limestone (Kanwa/Nikki)(dissolved in 1/2 cup warm water)
- 1 large Onion(chopped)
- 2 tbsp Achu spices (traditional blend)(available at African markets or online)
- 2 tbsp Ground crayfish
- 1 tsp Ground African nutmeg
- 1 tsp Ground ginger
- 1 tsp Ground garlic
- 3 pieces Seasoning cubes (Maggi)
- 1 tsp Salt(or to taste)
- 4 cups Water(for boiling meat and soup)
👨🍳 Instructions
- 1
Boil the meats and cow skin: In a large pot, combine the assorted meats, cow skin, chopped onion, seasoning cubes, and salt. Add enough water to cover and boil until tender. Reserve the meat stock.
💡 Tip: If using tougher cuts of meat, start boiling them earlier. - 2
Add the smoked fish to the pot with the boiling meat and simmer for another 5-10 minutes.
- 3
Prepare the yellow soup base: In a separate bowl, combine the palm oil and the dissolved limestone water. Stir vigorously until the mixture turns yellow. Gradually add the hot meat stock while stirring continuously to prevent lumps.
💡 Tip: The limestone is crucial for the yellow color and unique flavor of the soup. - 4
Add the ground crayfish, achu spices, African nutmeg, ginger, and garlic to the yellow soup base. Stir well and bring to a simmer. Cook for about 15-20 minutes, allowing the flavors to develop.
- 5
Boil the cocoyams with their skins on until very tender (about 30-40 minutes). While still warm, peel the cocoyams. Pound them in a mortar and pestle until smooth, gradually adding a little palm oil and warm water to achieve a soft, pliable dough-like consistency.
💡 Tip: Traditionally pounded, but a food processor can be used for a quicker method. - 6
Shape the pounded cocoyam (Achu) into a mound on a serving plate. Make a well in the center and pour in the hot yellow soup. Arrange the boiled meats and fish around the Achu.
💡 Pro Tips
- ✓Ensure the cocoyams are well-cooked before pounding for a smooth Achu.
- ✓Adjust the amount of spices to your preference.
- ✓Some variations include adding a bit of blended pepper to the soup for heat.
🔄 Variations
- Serve with a side of fried plantains.
- Some regions may add other traditional spices or herbs to the yellow soup.