Cookbook:Achu/Achou

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Achu/Achou soup is a traditional food in Cameroon, a yellow soup which consist of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant.

• 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

1. Boil meat, season with salt, hot pepper, and Maggie until tender
2. Boil the cow skin, tripe until tender. Remove cow skin, tripe. Set aside
3. Warm the stock before using.
4. Grind limestone and warm
5. In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully mixed and it has turned into yellowish color.
6. Add salt and Maggie to bring good taste.