Achu and Yellow Soup
Achu and Yellow Soup also called "Taro Sauce Jaune" in French is a combination of pounded Cocoyam and yellow soup. This meal is a specialty of many villages in the West and Nord-west regions of Cameroon.
Ingredients
- 3 kg cocoyam
- 250 ml palm oil
- 14 g Kanwaa (limestone)
- 3 tbsp Achu spices
- 1 l lukewarm water
- beef stock
- salt to taste
- hot pepper
Instructions
- Pour lukewarm water into a bowl, and add the Kanwaa. Stir the mixture well, ensuring that the Kanwaa is thoroughly incorporated into the water. Allow the mixture to sit and dissolve.
- Pour the palm oil into a small pot. Warm the palm oil slightly, aiming to liquefy it without overheating. Then remove it from the heat. In a separate container, filter the mixed water containing Kanwaa to eliminate any impurities or dirt. Gradually introduce the filtered Kanwaa-mixed water into the warmed palm oil. Stir gently to achieve a uniform blend.
- Utilize a whisk, blender, or any suitable tool to thoroughly combine the Kanwaa-infused water and palm oil mixture. Assess the consistency of the sauce to ensure a uniform blend of flavors and textures. If it is not well combined, gradually add more Kanwaa until you achieve the desired consistency.
- In a separate small bowl, combine the Achu spices with a small amount of water and salt. Add the Achu spice mixture to the yellow sauce, and mix well. Introduce the cooked meat into the sauce and taste to assess saltiness. If necessary, adjust the seasoning by adding more salt according to your preference.