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Cameroon Achu Soup by Preciouscore

Cameroon Achu Soup by Preciouscore

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Now, this might look very strange to some of you and that’s okay. I can only imagine how this meal would have looked to me if I didn’t know it. But this is Achu – pounded cocoyams with a bowl of traditional yellow soup. It is my father’s heartbeat, his traditional meal. He hardly goes a week without devouring a plate of this, loaded with meat and lots of hot pepper.

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 3 lbs boiled meats/fish of choice (I mostly make a blend of beef, beef skin (canda), beef tripes (towel), smoked/fried fish and mushrooms)
 4 cups beef stock (from the beef above)
 ½ cup palm oil
 2 tsp baking soda (or kanwa/nikki)
 2 tsp powdered achu spices
 2 small seasoning cubes (Maggi)
 Salt to taste
For the Achu
 4 lbs small cocoyams (taro) - you could add in achu banana (unripe bananas) and some large cocoyams if you so wish

Ingredients

 3 lbs boiled meats/fish of choice (I mostly make a blend of beef, beef skin (canda), beef tripes (towel), smoked/fried fish and mushrooms)
 4 cups beef stock (from the beef above)
 ½ cup palm oil
 2 tsp baking soda (or kanwa/nikki)
 2 tsp powdered achu spices
 2 small seasoning cubes (Maggi)
 Salt to taste
For the Achu
 4 lbs small cocoyams (taro) - you could add in achu banana (unripe bananas) and some large cocoyams if you so wish
Cameroon Achu Soup by Preciouscore

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