Compiled by Pauline Akello
West African cuisine is rich in flavors, traditions, and culinary heritage. Today, we take a deep dive into Cameroonian cuisine with Achu Soup, also known as “Yellow Soup.” This traditional dish boasts a unique blend of palm oil, spices, and assorted meats, served alongside pounded cocoyam (Achu). It is a beloved meal often enjoyed during special gatherings and cultural celebrations.
Ingredients
For the Achu Soup:
- 1 cup palm oil
- 1 teaspoon limestone
- 4 cups meat stock (from boiled meat)
- 1 teaspoon ground country onion
- 1 teaspoon ground bush pepper (optional)
- 1 tablespoon ground crayfish
- 2 seasoning cubes
- Salt
- ½ teaspoon ground African nutmeg (optional)
- ½ teaspoon ground ginger
- ½ teaspoon ground garlic
For the Meat & Protein:
- 2 lbs beef, goat meat, or chicken
- 1 lb cow skin (kanda or ponmo)
- ½ lb tripe (shaki)
- 1 lb smoked or dried fish
- 1 teaspoon salt
- 2 seasoning cubes
- 1 onion, chopped
For the Achu (Pounded Cocoyam):
- 6-8 cocoyams
- 1 teaspoon palm oil
- Warm water
Procedure
- Wash and cut the beef, goat meat, and cow skin into small pieces.
- In a large pot, combine the meat, chopped onion, salt, and seasoning cubes.
- Add enough water to cover the meat and boil until tender. Keep the stock for the soup.
- Add the smoked fish and let it simmer for an additional five minutes.
- Dissolve the limestone in ½ cup of warm water and let it sit for a few minutes.
- In a separate bowl, mix the palm oil with the dissolved limestone water and stir vigorously until it turns yellow.
- Gradually add the hot meat stock while stirring continuously to prevent lumps.
- Incorporate the crayfish, onion, bush pepper, nutmeg, garlic, and ginger.
- Stir well and adjust salt and seasoning to taste.
- Boil the cocoyams with their skins on until soft (about 30 minutes).
- Peel the cocoyams while they are still warm.
- Pound them using a mortar and pestle, adding a little palm oil and warm water to achieve a smooth texture.
- Shape the pounded Achu into a mound on a plate.
- Make a well in the center and pour in the warm yellow soup.
- Arrange the assorted meats and fish around the soup.
- Enjoy your delicious and authentic Cameroonian Achu Soup!
