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How to Cook Cameroonian Achu and Yellow Soup

Posted by Riz Sauté

Comment Preparer la Sauce Jauce et le Taro


  • Achu cocoyam
  • Palm oil
  • Smoked or fresh meat
  • Cow skin (kpomo)
  • Limestone, achu spices
  • Pepper, magi, salt

    1) You can use a blender to mix the lime stone solution and the palm oil

    2) Cook eggplants with meat to add another touch to your soup


  • Wash and boil cocoyams with the skin (do not peel the cocoyams) 
  • When it is ready, pound cocoyam while adding water so that it does not become hard 
  • Boil the meat and kpomo with a pinch of salt, maggi and some cloves of pepper
  • Completely dilute limestone in water, remove any stone or sand
  • When the meat is ready, put another pot on the fire and pour in palm oil
  • Heat the palm oil for about 3 minutes and remove off the fire  
  • Pour the limestone solution bit by bit into the oil until you get a yellow mixture
  • Pour the meat and fish from the other pot into the yellow mixture
  • Stir well and add the achu spices, pepper, maggi and salt
  • Your achu is ready



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