Cameroon Food Collection: ACHU

by Tangwing Pius
(Buea)

Cameroon Food: Achu

Cameroon Food Collection: ACHU Remix

Introducing ACHU, a traditional delicacy cherished by the Ngemba people residing in the lush grassfields of the North West Region of Cameroon.

To prepare this scrumptious dish, gather the following components:
- Cocoyams
- Mortar and pestle
- Palm oil
- A variety of Achu spices
- Local lime stone (known as Canwa)
- Cooking materials

Now, let's dive into the step-by-step procedure:

1. Begin by boiling the cocoyams for approximately 45 minutes. Some individuals opt to include bananas for various reasons. It not only increases the quantity but also acts as a binding agent, enhancing the overall texture.

2. Once the cocoyams are tender, pound them to a smooth consistency. Some prefer to wrap the pounded cocoyams in leaves, while others transfer them directly to a large dish before portioning them into smaller quantities.

3. Achu comes with two distinct types of soup: yellow and black.

To prepare the yellow soup, dissolve the lime stone in warm water. Add the ground spices and thoroughly mix them. Gradually incorporate palm oil, which will transform the mixture into a vibrant yellow hue. Once you achieve the desired taste, the yellow soup is ready to be savored. It pairs excellently with the cow's skin (Canda), boiled or fried fish, and both fresh or dried beef.

As for the black soup, its preparation is relatively straightforward. The key ingredient is the cocoyam leaves. Harvest and boil them until tender. Grind the leaves and mix them with water, adding the same spices used for the yellow soup to achieve the desired flavor.

Indulge in the rich flavors of ACHU, a Cameroonian culinary treasure that celebrates tradition and brings people together.