Achu & Yellow Soup
Nord-Ouest · 130 min · Hard · Serves 2
A North-West signature: smoothly pounded taro served with the famous yellow soup, an emulsion of red palm oil and limestone (kanwa) loaded with spices and assorted meat.
Ingredients
- 2 cubes Seasoning cube (Maggi)
- 2kg Cocoyam (macabo)
- 500g Beef
- 100g Cow skin (canda)
- 500ml Red palm oil
- 20g Baking soda (kanwa)
- 10g Rondelles (country spice)
- 5g Black pepper
- 10g Salt
Instructions
- Peel, wash and boil the cocoyams for about 1 hour until tender.
- Pound or blend the hot yams (no water) into a smooth, elastic dough; wrap to keep warm.
- In a pot, combine the hot meat broth with country onion, black pepper, seasoning cube and salt.
- Blend hot and warm palm oil with a little limestone (kanwa) for a few seconds until it turns thick and bright yellow.
- Stir the assorted pre-cooked meats into the yellow soup; serve over the pounded achu with a well in the centre for the sauce.