How to prepare Cameroonian Achu soup
Mostly prepared in the Western and North-Western parts of Cameroon, Achu soup also known as Yellow soup is a very delicate soup to make.
Always paired with pounded achu coco (taro), the soup is made traditionally beef or chicken, limestone, palm oil and other spices.
Cooking time
40 minutes
Recipe category
Main meal
Recipe cuisine
Local
Cooking method
Stewing
Recipe Yield
3 servings
Ingredients
1-2 pounds of assorted meat beef, tripe, cow skin
6-7 cups stock or/and water
1 tablespoon ground limestone
1/2 cup warm palm oil
2 tablespoon ground achu spice
Seasoning cube
1 scotch bonnet pepper
5 pounded achu coco (taro)
Salt to taste
Instructions
1. Boil the meat, cow skin and tripe in a medium-sized pot and season with maggie, hot pepper, salt and onions until tender. Reserve the meat stock in a bowl.
2. Pour the stock, ground limestone, oil and achu spice into a blender and blend till they are all fully grounded, giving a yellowish colour.
3. Pour the mixture into the pot and add your proteins, apply salt and maggi to taste. Let it simmer under medium heat for about 5 minutes.
Serve with mashed/pounded achu coco (taro)!