Achu (soup)
 Achu soup or Yellow soup | |
| Alternative names | Yellow soup |
|---|---|
| Place of origin | Cameroon |
| Region or state | Northwest |
| Main ingredients | Cocoyam |
Achu soup is a yellow soup that is a traditional food in Cameroon.[1] It is made with cocoyam,[2] spices, water, palm oil, "Canwa / Nikki" (limestone), and fish or other ingredients.[3]
Preparation
Achu is made by boiling cocoyams until they are soft. The cocoyams are then pounded into a thick paste and shaped before serving. The yellow soup is prepared separately using palm oil, limestone water, spices, and meat stock mixed together for its special colour and taste. Meat such as beef, cow skin, tripe, fish, or chicken can also be added depending on local preference.[3][4]
The way Achu is prepared is different in many communities in Cameroon. Some people add more spices and vegetables, while others make it in a simpler traditional way. Achu is usually served hot during family events and cultural celebrations.[3][4][1]
References
- 1 2 "Achu Soup". AFDB Food Cuisine. Archived from the original on 11 December 2020. Retrieved 24 November 2019.
- ↑ "Cultural Food & Recipes: Cameroon: Achu". 31 October 2010.
- 1 2 3 "Achu Soup". TasteAtlas. Archived from the original on 11 December 2025. Retrieved 23 May 2026.
- 1 2 "Achu Soup (Yellow Soup)". African food Network. 8 July 2022. Retrieved 23 May 2026.