Achu Soup

CAMEROON

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

SUBMITTED BY

Akom

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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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