Description
Achu Soup, also called Yellow Soup, is a traditional delicacy of the Northwest Region of Cameroon. It is served with achu (pounded cocoyam) and is a centerpiece dish at cultural celebrations, weddings, and family gatherings. The soup gets its distinctive golden color from red palm oil combined with limestone water (kanwa), which creates a silky, slightly foamy texture. Rich in flavor, it is prepared with a variety of meats, offals, and sometimes smoked fish, and seasoned with local spices. The taste is both earthy and tangy, with a smooth, unique consistency that pairs perfectly with the soft mound of achu.
Ingredients
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Pounded Cocoyam
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Palm oil (red oil)
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Kanwa (calabash limestone / potash water)
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Meats (commonly assorted):
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Beef
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Goat meat
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Cow skin (kanda)
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Tripe (shaki)
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Smoked/dried fish (optional)
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Seasoning/spices:
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Achu spice mix (traditional blend of country onions, bush pepper, and other local spices)
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Salt
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Maggi or seasoning cubes
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Water – to form the soup base
