Soup for Africa / Achu Soup

This gloriously yellow, delicate soup can be superb or catastrophic, depending on whether you carry out certain essential points. Traditionally it is made with a collision and fusion of beef or chicken broth, red oil, limestone and a variation of spices.

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). Here ,I used the food processor to blend the achu coco. If you have a mortar and pestle and desire a smooth consistency and perfect texture, then by all means use it! For mortals like us, this is as good as it gets.

Prep time: 20 min

Cook time: 60 min

Total time: 1h 20min

Serves: 4

Ingredients

1-2 pounds of assorted meat(beef, tripe, cow skin)

6-7 cups stock or/and water

1 tablespoon bouillon powder or maggie

1 tablespoon ground limestone

2 tablespoon ground achu spice

½ cup warm red oil

1 hot pepper ( Scotch bonnet/Habenero )

4-5 pounds of Coco yams(Taro)

Salt to taste

 

Instructions

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)

Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside

Let the stock come to room temperature before using.

While meat is boiling grind limestone and warm

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.

Adjust salt and Maggie according to taste

-By Imma / Immaculate Bites

(Source: http://www.africanbites.com/achu-soupyellow-soup-achu/ )