Achu yellow soup

Description of Achu yellow soup

Achu is a cherished traditional dish enjoyed primarily by the Bafut people and the North West region of Cameroon. The meal revolves around pounded cocoyams, which are mashed into a smooth, pliable dough-like texture or prepared using cocoyam flour mixed with water. This hearty base is accompanied by a golden-yellow soup, made rich with palm oil, dried local spices, salt, seasoning cubes (Maggi), and limestone, creating a flavorful and aromatic sauce. Often paired with beef, fish, cow skin, and sometimes green leafy vegetables, Achu offers a unique blend of textures and tastes that highlight Cameroon’s diverse culinary heritage. This dish is not only enjoyed for its bold flavors but also holds cultural significance, making it a staple in traditional celebrations and everyday meals alike.

Achu yellow soup recepe

Preparation and cooking of the meats and eggplants...

1. Thoroughly clean the meats and cut them into pieces. Rinse the eggplants under a stream of water as well. In a pot, place the meat and add salt and 1 sliced onion. Cook for about 30 to 40 minutes. When the meat is nearly done, place the eggplants on top of the meat and let simmer for about ten minutes. Rinse the cooked eggplants under water and remove the thin skin or membrane from each one. Set everything aside!

Cooking and preparation of the cocoyam...

2. Clean and wash the taro. Line a large pot with banana leaves or simply cover it with a lid to prevent the taro from coming into direct contact with water. Start by placing the largest taro pieces at the bottom of the pot. Then add the 'banana cochon' (if using), and place the medium or small taro pieces on top of the banana. Add water and cook the taro en robe des champs (that is, with the skin on) for about 1 hour 30 minutes to 2 hours.
3. Quand les taros sont bien cuits, enlevez rapidement leur peau et pilez-les chauds dans un mortier jusqu'à l'obtention d'une pâte lisse et sans grumeau. Réservez cette pâte dans une glacière pour la garder bien chaude.
4. In the same mortar, pound the peeled bananas until you get a smooth, lump-free paste. Mix the taro paste with the banana paste. Pound again to thoroughly combine the two pastes. If the mixture feels too firm, add a little water and keep pounding until you reach the desired consistency. Set the paste aside in a cooler to keep it nice and warm.

Preparation of the yellow sauce:

5. Put the rock salt in a pan and add lukewarm water. Then stir to dissolve the rock salt. Let it sit for 10 minutes before straining the liquid.
6. In a saucepan, add the oil and heat it to liquefy. Off the heat, pour lukewarm water into the saucepan with the oil and begin stirring using a bowl. While stirring, add the filtered rock salt liquid, checking the salt concentration and adding more from time to time if needed. Continue stirring until you get a nice foam.
7. In a bowl, add the yellow sauce spice, salt and/or seasoning cubes. Add a bit of the yellow sauce and mix. Then pour this mixture into the saucepan with the rest of the sauce and continue stirring. Add the pieces of meat into the sauce.
8. Serve the sauce once its emulsion has stabilized, then plate your taro with yellow sauce as you wish, accompanied by eggplants, meat, and more... Enjoy your meal!