👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: If using tougher cuts of meat, start boiling them earlier.
2. 2

   Add the smoked fish to the pot with the boiling meat and simmer for another 5-10 minutes.

3. 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.

   💡 Proffstips: The limestone is crucial for the yellow color and unique flavor of the soup.
4. 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. 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.

   💡 Proffstips: Traditionally pounded, but a food processor can be used for a quicker method.
6. 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.