Name: Achu Soup (Yellow Soup)
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6 servings
Cuisine: Cameroonian
Ingredients: 1.2 kg cocoyam (taro, peeled and cut into chunks); 150 ml red palm oil; 300 g beef (or tripe, cut into chunks); 100 g smoked fish (cleaned and flaked); 30 g dried crayfish (ground); 4 clove garlic (minced); 1 tbsp fresh ginger (grated); 1 piece scotch bonnet pepper; 1 l beef stock; salt (to taste)

Method

Boil the cocoyam

Boil the cocoyam chunks in salted water until completely soft.

30 min

Pound the cocoyam

Drain the cocoyam and pound it while still hot into a smooth, stretchy mass.

This takes a strong arm — pound and fold repeatedly, the way you would with pounded yam, until there are no lumps.

10 min

Render the yellow oil

Warm the red palm oil gently in a separate pot, stirring, until its color mellows from deep red to a golden yellow.

Watch it closely — if the oil gets too hot it will scorch and turn bitter instead of golden.

10 min

Build the soup

Add the beef, smoked fish, crayfish, garlic, ginger, scotch bonnet pepper and beef stock to the yellow oil.

Simmer the soup

Simmer until the beef is tender and the soup has thickened slightly.

40 min

Season

Taste and adjust the salt.

Serve

Serve the pounded cocoyam in a bowl with the yellow soup ladled over or alongside.

Achu Soup (Yellow Soup)

Ingredients

Method

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