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Achu and Yellow Soup is a traditional dish from Cameroon that combines a rich blend of spices, vegetables, and proteins. Known for its vibrant yellow color and earthy flavors, this dish is a culinary favorite at family gatherings and celebrations. The starchy achu (made from pounded cocoyam) complements the savory and aromatic yellow soup, creating a meal that's as comforting as it is delicious.
Ingredients
For the Achu (Cocoyam Mash)
2 lb (1 kg) cocoyams (taro root), peeled and boiled
1/2 lb (250 g) plantains, peeled and boiled
For the Yellow Soup
1/2 lb (250 g) beef or goat meat
1/2 lb (250 g) tripe or cow skin (optional)
1/2 cup (120 ml) palm oil
1 tbsp (15 g) achu spice mix (available in African markets)
2 tsp (10 g) ground limestone or potash (optional, for texture)
1 medium onion, diced
2 cloves garlic, minced
1 bouillon cube
Salt and pepper to taste
5 cups (1.2 liters) water
Instructions
Prepare the Achu Boil cocoyams and plantains until soft. Mash them together until smooth, forming a stretchy dough. Cover and set aside.
Cook the Meats In a pot, add beef, tripe, or cow skin with diced onions, garlic, salt, and bouillon cube. Cover with water and cook until tender (about 45 minutes).
Prepare the Yellow Soup Heat palm oil in a pot. Add the achu spice mix, stirring until well combined. Gradually add cooked meat broth and mix until the soup takes on a smooth consistency. If using potash or limestone, dissolve it in water and add to the soup for a glossy texture. Stir well. Add cooked meats to the soup and let it simmer for 10–15 minutes. Adjust seasoning to taste.
Serve the Dish Shape the achu into mounds and place on serving plates. Pour the yellow soup over the achu or serve it on the side.
Serving
Achu and Yellow Soup is best enjoyed warm, with each bite combining the creamy texture of the achu and the flavorful soup. Traditionally eaten with hands, this dish is perfect for communal dining.
Achu and Yellow Soup is more than a meal it’s a cultural experience that brings people together. With its vibrant flavors and hearty ingredients, it’s a dish that celebrates the rich culinary heritage of Cameroon.
