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.
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
1 scotch bonnet pepper
5 pounded achu coco (taro)
Salt to taste
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)!