Cuisine: Achu Soup: How to make this Traditional Cameroonian Dish

 

Achu soup, also known as "Yellow Soup," is a traditional dish originating from the western regions of Cameroon, particularly among the Bamileke and Bamenda people. It is commonly served with "Achu" (a starchy paste made from pounded cocoyam or yam). The dish is distinguished by its vibrant yellow color, which comes from a combination of palm oil and limestone (known locally as "kanwa" or "nki"). Achu soup is often enjoyed during special occasions, family gatherings, and festive celebrations.

How Achu Soup is Made

Ingredients:

Meat (beef, goat, or fish)

Tripe (optional)

Palm oil (red oil)

Limestone/kanwa/nki

Cocoyam (or yam) (for the Achu paste)

Seasoning cubes

Water

Salt

Spices: Black pepper, njangsa, country onion (optional)

Steps to Make Achu Soup:

1. Prepare the Cocoyam (Achu Paste):

Peel the cocoyam or yam, wash it thoroughly, and boil it until soft.

Once cooked, pound it into a smooth, stretchy paste using a mortar and pestle. This paste is what is served alongside the soup and is shaped into a round mound.

2. Prepare the Meat and Stock:

Boil the meat, tripe, or fish in a large pot with water, seasoning cubes, salt, and black pepper. Allow the meat to cook until tender, creating a flavorful stock.

Set the meat aside and reserve the stock for making the soup.

3. Mix the Limestone and Water:

Dissolve limestone (kanwa) in a small amount of warm water, then strain the mixture to remove any gritty particles.

The limestone acts as an emulsifier, helping to combine the palm oil with the soup stock to give the soup its unique texture.

4. Prepare the Soup Base:

In a separate bowl, mix the palm oil with the dissolved limestone water. Stir vigorously until the palm oil turns from its natural red color to a bright yellow. This process creates the distinctive yellow base for the soup.

5. Combine Stock with Palm Oil Mixture:

Gradually add the meat stock to the palm oil and limestone mixture while stirring continuously. The amount of stock added depends on how thick or thin you want the soup.

Continue stirring until the soup is well-blended and smooth. The limestone will help keep the palm oil from separating from the broth, creating a creamy, yellow soup.

6. Season the Soup:

Add additional spices like njangsa and country onion for extra flavor (optional).

Return the boiled meat and tripe to the soup and let everything simmer together for a few minutes to absorb the flavors.

7. Serve:

Achu soup is traditionally served by placing a round mound of the cocoyam paste (Achu) in the center of a plate.

Make a small well in the middle of the Achu mound and pour the yellow soup around it. The soup can be spiced up with pepper or other spices based on personal preference.

Achu soup is typically enjoyed by breaking off small pieces of the Achu paste, dipping them into the soup, and eating it with your hands. The rich combination of palm oil, spices, and tender meat creates a hearty, flavorful meal that is central to Cameroonian cuisine.