Achu Soup

CAMEROON

Say "yellow" to the most delicious dish you've never had

In medium –sized saucepan boil meat, season with salt, hot pepper, and maggi until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more).
Remove pepper, meat, skin, tripe, etc. Set aside.
Let the stock come to room temperature before using.
While stock is cooling, grind limestone and warm oil.
In a blender, pulse stock, limestone, oil and achu spice until all the ingredients have been fully incorporated and it has turned into yellowish color.
Adjust salt and maggi according to taste.
For cocoyam/taro, boil until tender( about 45 minutes). Drain water and let it dry out.
Puree in a food processor into a fine consistency ( do not use any water).
Serve warm with achu.