Achu Soup

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Preparation time
20 mins
Cooking time
60 mins
Difficulty
easy
Serves
4 people
Meal course
Lunch
Posted by
Posted on
1 kilogram
Assorted meat (beef, tripe, cow skin)
6 cup
Stock or water
1 table spoon
bouillon powder
1 table spoon
Ground limestone
2 table spoon
Ground achu spice
1 cup
Warm red oil
1 whole
Hot pepper
1 3/4 kilogram
Coco yams(Taro)
Achu Soup

This dish is typical of Cameroonian home cooking, fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro)


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  1. In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more)
  2. Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside
  3. Let the stock come to room temperature before using.
  4. While meat is boiling grind limestone and warm
  5. In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully incorporated and it has turned into yellowish color.
  6. Adjust salt and Maggie according to taste

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