Foods AdventuresRecipes from around the world

Cameroonian Achu (Pounded Cocoyam with Yellow Soup)

By ·

Jump to recipe ↓
Cameroonian Achu with smooth yellow pounded cocoyam beside golden yellow soup with beef, tripe, fish, and greens.
Jump to Recipe Print Recipe

Achu is a celebrated dish from Cameroon’s Northwest Region, pairing smooth pounded cocoyam with a richly seasoned golden yellow soup.

The cocoyams are boiled and pounded until smooth while beef, tripe, smoked fish, greens, and palm oil build the soup’s deep savory flavor.

Pound the cocoyam while it is hot and add only enough cooking water to create a smooth, pliable mound rather than a loose mash.

Serving Suggestions

Serve the cocoyam and yellow soup separately in generous bowls so each person can take pieces of the mound with the soup.

A serving of Cameroonian Achu with pounded cocoyam and a bowl of palm-oil yellow soup.

Recipe Notes

Refrigerate the soup and cocoyam separately for up to 3 days. Reheat the soup gently and soften the cocoyam with a splash of hot water.

Cameroonian Achu with smooth yellow pounded cocoyam beside golden yellow soup with beef, tripe, fish, and greens.

Cameroonian Achu (Pounded Cocoyam with Yellow Soup)

No ratings yet
Smooth pounded cocoyam served with a golden palm-oil soup of beef, tripe, smoked fish, and greens.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cameroonian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cocoyam
  • 2 lb cocoyams (taro) peeled and cut into chunks
  • 8 cups water divided
  • 1 tsp kosher salt for the cooking water
Yellow soup
  • 1 lb beef chuck cut into bite-size pieces
  • 1/2 lb beef tripe cleaned and cut into pieces
  • 8 oz smoked mackerel boned and flaked
  • 1 medium yellow onion quartered
  • 4 cloves garlic smashed
  • 1 whole habanero pepper seeded for less heat
  • 2 cups chopped leafy greens such as spinach or bitterleaf
  • 1/3 cup red palm oil
  • 2 tbsp achu spice blend or a mild yellow soup spice blend
  • 2 tbsp lime juice fresh
  • 1 tsp black pepper
  • 1 tsp kosher salt or to taste

Equipment

  • Large stockpot
  • Large saucepan
  • Heavy mortar and pestle or sturdy masher
  • Chef’s knife
  • Serving bowls

Method
 

Cook and pound the cocoyam:
  1. Put the cocoyam in a saucepan with 6 cups of water and 1 teaspoon of salt. Boil for 25 to 30 minutes until very tender.
  2. Drain, reserving 1 cup of the cooking water. Pound the hot cocoyam until smooth, adding the reserved water a tablespoon at a time as needed. Shape into six smooth mounds and keep covered.
Cook the soup base:
  1. Put the beef, tripe, onion, garlic, habanero, and remaining 2 cups of water in a stockpot. Bring to a boil, reduce to a simmer, cover, and cook for 50 to 60 minutes until tender.
  2. Remove the onion and garlic. Stir in the palm oil, achu spice blend, lime juice, pepper, and salt, then simmer for 10 minutes so the soup turns golden and aromatic.
Finish and serve:
  1. Add the smoked mackerel and greens to the soup. Simmer for 8 to 10 minutes until the greens are tender, taking care not to break the fish into a paste.
  2. Taste and adjust the seasoning. Serve the yellow soup in bowls beside the warm pounded cocoyam mounds.

Nutrition

Calories: 560kcalCarbohydrates: 45gProtein: 33gFat: 27gSaturated Fat: 10gCholesterol: 120mgSodium: 850mgFiber: 6gSugar: 3g

Notes

  • Achu spice blends vary in intensity; add a little at a time and taste the soup before adding more.
  • Keep the cocoyam covered while the soup finishes so it stays soft and pliable.

Keep exploring

All recipes →