Achu Soup (Cameroonian Yellow Soup)

Ingredients

• 8 cocoyams (taro), peeled
• 2 lb assorted meats and tripe, cooked and cut into pieces
• 1/2 cup palm oil, warmed and infused with achu spice (limbum)
• 2 tbsp potash (kanwa) dissolved in water
• 2 cups meat stock
• Salt to taste

Instructions

1. 1Boil the cocoyams until very soft, about 30-40 minutes, then mash and pound until smooth and stretchy, forming achu.
2. 2Warm the palm oil gently with limbum spice until fragrant and deep orange-yellow.
3. 3Whisk the dissolved potash water into the warm palm oil; it will thicken and turn creamy.
4. 4Stir in the meat stock gradually to reach a smooth, pourable sauce consistency.
5. 5Add the cooked assorted meats to the yellow sauce and simmer 10 minutes to heat through.
6. 6Season with salt and mound the pounded cocoyam achu in a bowl.
7. 7Ladle the yellow soup and meats generously over the achu to serve.

Comments

Loading comments…