Soup
Achu & Yellow Soup

Achu & Yellow Soup

Cameroon

130Minutes
HardLevel
6Serves
9Steps
Start Cooking
About

The ceremonial cocoyam pounded-paste and glossy yellow palm-oil sauce of the Ngemba and Bamileke people of Cameroon's North West Region.

Equipment
  • Large pot
  • Mortar and pestle or sturdy bowl
  • Wooden spoon
  • Sieve
  • Small bowl for limestone water
Ingredients
Cocoyams (taro corms)1.5 kg
Beef with bone and cow skin (kanda)700 g
Red palm oil1 cup
Limestone rock (kanwa/nikki)1 walnut-size piece
Dried crayfish, ground3 tbsp
Achu spice mix (country onion, njangsa, pebe)2 tbsp
Hot pepper, ground1 tbsp
Stock cubes3
Saltto taste

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