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Recipe Detail

Achu Soup

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  • Brief Description

    Achu Soup (Yellow Soup) & Achu - gloriously yellow, delicate soup prepared mostly in Cameroonian home cooking and fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro).

  • Main Ingredient

    Beef

  • Category:  Soups

  • Cuisine:  African

  • Prep Time:  20 min(s)

  • Cook Time:  80 min(s)

  • Recipe Type:  Private

  • Source:

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  • Notes:

    You can purchase taro in Asian super markets , Indian supermarkets and African stores.-Achu spice can only be purchased at some African stores- mainly Cameroonian owned). Make sure your broth is flavorful (right amount of pepper , salt and maggie) -A little bit of smoked fish adds another dimension to this dish. Some people include crayfish -you may do so while boiling the meat -The key to a good achu soup is the right combination limestone and oil (if soup separates, then add a little bit of limestone and pulse again.

  • Posted By:  DHAPP

  • Posted On:  Jul 22, 2021

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Number of Servings:

Ingredients:

  1. 1 pounds - 1-2 Pounds of assorted meat beef, tripe, cow skin
  2. 6 cups - 6-7 Cups stock or/and water
  3. 1 tablespoons - Bouillon powder or maggie
  4. 1 tablespoons - Ground limestone
  5. 2 tablespoons - Ground achu spice
  6. 1/2 cups - Warm red oil
  7. 1 whole - Hot pepper Scotch bonnet/Habenero
  8. 4 - 4-5 pounds of Coco yams Taro
  9. - Salt, to taste
  10. 1 pounds - 1-2 Pounds of assorted meat beef, tripe, cow skin
  11. 6 cups - 6-7 Cups stock or/and water
  12. 1 tablespoons - Bouillon powder or maggie
  13. 1 tablespoons - Ground limestone
  14. 2 tablespoons - Ground achu spice
  15. 1/2 cups - Warm red oil
  16. 1 whole - Hot pepper Scotch bonnet/Habenero
  17. 4 - 4-5 pounds of Coco yams Taro
  18. - Salt, to taste

Directions:

1. In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie 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).

2. Boil the cow skin and tripe together or you may do so separately until tender. Remove cowskin, tripe. Set aside

3. Let the stock come to room temperature before using.

4. While meat is boiling grind limestone and warm

5. 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.

6. Adjust salt and Maggie according to taste.


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