Cameroonian Soup: Yellow Soup/Achu

A popular and important cuisine from Cameroon, a country in West Africa, is yellow soup, sometimes referred to as achu soup. The Bamileke people, who have cultivated and celebrated their culinary history for decades, have a particular place in their hearts for this classic Cameroonian soup with its vivid yellow hue and rich flavor profile.

The history of Achu Soup is entwined with Cameroon's rich cultural heritage, especially among the Bamileke people. The Bamileke empire, a lengthy and mighty empire in Western Cameroon, is where the dish's origins may be found. Achu Soup has changed over time from being a straightforward and filling meal to becoming a representation of ethnic identity and culinary brilliance.

Achu Soup was traditionally made for special occasions and joyful gatherings, acting as the focal point of group celebrations. Its preparation required a lot of work and frequently involved several family members working together to make this cherished dish.

The vibrant yellow hue of Achu Soup, which is typically produced by using achi powder or turmeric, represents the depth of the Bamileke people's cultural heritage and their ties to the land. The Bamileke people's creativity is evident in this soup, which was made using materials that could be found nearby and is both aesthetically pleasing and delectable.

Preparation Time

50 minutes

Ingredients

2 cups of achu (cassava) flour

2 cups of water

1 teaspoon of yellow food coloring 

Salt 1 pound of meat (chicken, goat, or beef), cut into pieces

1/2 cup of crayfish (ground)

2 tablespoons of palm oil

1 onion (chopped)

2-3 cloves of garlic (minced)

1-2 scotch bonnet or habanero peppers (chopped) 

2-3 cups of water or stock

Seasoning cubes or powder (Maggi, Knorr, or similar)

Vegetables (okra, spinach, or other greens), chopped 

Preparation

• Combine the achu flour, yellow food coloring, and salt in a bowl. 
• Gradually add the water while stirring to form a smooth, thick dough. 
• Roll the dough into a ball and set it aside to rest.
• Season the meat pieces with salt, pepper, and seasoning cubes or powder. 
• Heat the palm oil in a pot over medium heat. Add the onions and garlic, and sauté until fragrant. 
• Add the seasoned meat and brown it on all sides. 
• Pour in enough water or stock to cover the meat, and then simmer until the meat is tender and cooked through.
• Once the meat is cooked, add the ground crayfish and scotch bonnet peppers to the pot. Stir well.
• Take the prepared yellow soup base dough and break it into small pieces. Add these pieces to the pot while stirring continuously to incorporate them into the soup. 
• Season the soup with more salt, pepper, and seasoning cubes or powder to taste.
•  Add the vegetables to the soup at this point and let them cook until they are tender.
• Serve!