Achu, Best Continental Dish To Savoy
Achu with Yellow soup Sauce is a traditional dish originating from the Great West (West and North West ) of Cameroon.
It is a dish obtained by pounding Achu cocoyam into a greyish paste.
I- How To Cook Achu Cocoyam With Yellow Soup :
Achu cocoyam is a dish that is accompanied by a traditional sauce made from palm oil, mushrooms, fish, meat and spices called yellow soup. This dish is usually eaten with fingers.
1- Achu Ingredients:
Preparation time : 20 minutes
Cooking time : 2 hours
- Achu cocoyam
1- Wash Achu cocoyams properly.
2- Place in the pot with enough water without salt and allow to steam and boil.
3- You will know your cocoyams is ready when it’s soft. You must start pounding while the rest is still steaming to avoid it being hard.
4- Remove cocoyam one after the other or in two and pound. Use a pestle to give it a good pound.
5- Either you pound and add some water to make it soft immediately or you add water when doing the final mixing.
6- Remove pounded smooth paste and keep in a bowl and cover it.
7- With the traditional method we wrap Achu in leaves and keep and we eat them on those same leaves before the western world introduced modernism in Africa. Then we started using plates.
2- Yellow Soup Ingredients :
Preparation time : 30 minutes
- Lime stone ( Kanwa)
- Palm oil
- Cow skin ( Canda)
- Smoked fish ( Kobakot)
- Pepper ( Optional)
- Composed Achu spices
1- Boil your assorted meat like cow skin (canda) and smoked fish (Kobakot). Season the cow meat with salt, pepper and bouillon cubes.
2- Extract stock from your delicious, assorted meat and set aside. Inside your hot stock add lime done inside to dissolve.
3- In a saucepan heat up palm oil for maximum 1 min. Just give it a light heat not too much. This process is very optional. I prefer to let the warm heat from my stock dissolve my palm oil.
4- In a blender, combine stock , limestone salt , cubes and composed Achu powder spice and give it a blend. And that’s just it. It turns into yellow immediately. And now ready to serve.
5- If you don’t have a blender, you can use two large bowls. Keep pouring into these bowls until you get a yellow consistency.
II- How To Serve Achu :
1- In a plate, place Achu in the middle, use 2 fingers to bore a well in the Achu. Make sure the well is large enough to hold the quantity of yellow soup you will prefer.
2- Pour soup inside the hole or well.
3- Some people prefer their assorted meat at the corners or boarders of the plate. That is reasonable cos it gives room for the soup. If you are not eating with much meat then its good keep your meat inside the hole or well of yellow soup.
4- It goes well with side dishes like Jama Jama which is a vegetable , Egusi Pudding and Khati- Khati.