Achu Soup

CAMEROON

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

SUBMITTED BY

Akom

Achu soup is a traditional dish from Cameroon, known for its unique earthy taste and gorgeous yellow color. The soup is made by blending red palm oil and a potash solution, giving it that iconic hue. It’s often enjoyed at family gatherings and celebrations, making it a dish filled with nostalgia and meaning.

Akom, who submitted this recipe, is from Cameroon. Growing up, achu soup was a staple at family gatherings, and it became a symbol of togetherness. She appreciates the way it brings her family together and connects her to her roots. Akom loves the earthy flavor and that the ingredients come directly from nature.

To make achu soup, boil assorted meats like beef, tripe, and cow skin along with hot pepper, salt, and Maggi seasoning until tender. Save the stock and let it cool to room temperature. In the meantime, grind limestone and warm up the red palm oil. Blend the cooled stock with the limestone, palm oil, and achu spice until you achieve a smooth, yellow sauce. Adjust the seasoning if needed. For the taro, simply boil it until tender, then puree it into a fine mash.

The achu soup surprised me. I wasn’t sure what to expect, but the combination of the earthy spices and creamy taro worked beautifully together. The tripe, which I normally find too chewy, was tender and added a subtle sweetness. The color was stunning, and I’m glad I trusted the process. Achu soup is a dish I wouldn’t have tried before, but now, it’s something I’d love to make again. I’m glad I tried something outside my comfort zone. It was a pleasant surprise.

Equipment

  • Pressure cooker
  • blender
  • food processor

Ingredients
  

  • 1-2 lb assorted meat (beef, tripe, cow skin)
  • 6-7 cups stock and/or water
  • 1 Tbsp maggi or bouillon powder
  • 1 Tbsp limestone
  • 2 Tbsp ground achu spice
  • ½ cup red palm oil
  • 1 scotch bonnet pepper or habanero
  • 4-5 lb coco yams/taro peeled and cut into chunks
  • salt to taste

Instructions
 

  • 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.

Notes

Recipe inspired by Immaculate Bites
Course: Dinner, Lunch
Region: Africa

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