Achu And Yellow Soup Taste Great

  Achu and yellow soup is a Cameroonian home cooking dish, commonly found in the Western and North west Region. It is always paired with mashed achu coco(taro).







                 INGREDIENTS

  • 1-2 pounds of assorted meat beef. 
  • 6-7 cups stock or and water.
  • 1 tablespoon maggi.
  • 1 tablespoon limestoon .
  • 2 tablespoon ground achu spices.
  • 1/2 cup warm oil. 
  • 1 hot pepper.
  • 4-5 pounds of cocoyam taro.
  • Salt to taste.
                   PROCEDURE
  1. In medium-sized saucepan boil meat, season with salt, hot pepper and maggi until tender(approximately 30-60 minutes depending on the choice of meat). 
  2. Boil the cow skin, trip together or you may do so separately until tender. Remove cowm skin, trip. Set aside. 
  3. Let the stock come to room teperature before using.
  4. While meat is boiling, grind limestone and warm.
  5. In a blender, pour stock , limestone, oil and achu spice until all the ingredients have been fully incorpotated and it has tuned into yellowish colour. 
  6. Adjust salt and maggi according to taste.
                       NOTES
  • You can purchase taro in Asian supermarket and African stores.
  • Achu spice can only be purchased at some African stores-mainly Cameroonian owned. 
  • A little of smoked fish adds another dimension to this dish.
  • The key to a good achu soup is the right combination of limestone and oil.( if soup separates, then add a little bit of limestone and pulse again).


                 



       
























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