Cameroonian Achu and Yellow Soup

Ingredients

• 6 cocoyams (taro), peeled
• 2 tbsp limestone water (kanwa) or baking soda solution, for color
• 1 cup red palm oil
• 500g beef, tripe, or smoked fish (mixed cow meat traditional)
• 2 tbsp ground crayfish
• 1 tbsp njangsa or ground melon seeds (optional)
• 1 onion, chopped
• 1 Maggi cube
• Salt to taste

Instructions

1. 1Boil the cocoyams in water until very soft, about 25-30 minutes.
2. 2Drain and pound the cocoyams while hot using a mortar and pestle (or a stand mixer) until smooth and stretchy, adding a little kanwa water for the traditional yellow-tinged elasticity.
3. 3Meanwhile, simmer the beef or mixed meats in a pot with the onion and Maggi cube until tender, reserving the broth.
4. 4Heat the red palm oil gently until it turns lightly translucent, being careful not to burn it.
5. 5Stir the warmed palm oil into the reserved meat broth along with ground crayfish and njangsa, whisking until it forms a smooth yellow sauce.
6. 6Add the cooked meats back into the yellow sauce and simmer for 10 minutes to combine flavors.
7. 7Mound the pounded achu onto a plate, make a well in the center, and ladle the yellow soup over and into it.
8. 8Serve hot, traditionally eaten by hand, scooping achu through the soup.

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