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)!