Achu and Yellow Soup.

5 from 5 votes

Traditional dish made with broth, palm oil and limestone. Aromatic and tasty meal indeed.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Main Course

Cuisine: African

Servings: People

Calories: 345kcal

Author: Claudy

Add beef and cow skin to a pot or an instant pressure cooker. Add salt, seasoning powder and mix till well seasoned.
Pour water and cook on high heat till tender. If using an instant pot, boil on pressure for 10 minutes till steam goes off. If using a pot, check every 5minutes to avoid burn and add water if needed. Water must be enough to use some as broth.
Meanwhile, place the cocoyam on a cutting board and cut it into 2" thick slices, and place it in a pot. If using the small cocoyams, no need to cut. Boil right away.
Pour water, cover with a lid and cook over medium heat until tender. Then remove from heat, peel off the skin and place in the food processor. Process until consistent and smooth. Transfer to a large mixing bowl and set aside. If cocoyams is too dry, add very little water, like ¼ cup and mix till it reaches desired consistency.
Place the limestone in a small bowl, add 1 cup of water and place over medium heat, cook until most of the limestone dissolves. If you have already mixed solution, SKIP.
When beef and cow skin is ready, remove them from the pot and reserve 2 cups of broth.
In a blender bowl, pour ⅓ cup of limestone solution, heated palm oil and reserved broth, add achu spice mix and blend until combined well. Now taste to adjusts. Adjust if needed.
When the soup is ready, transfer it to the serving bowl and serve with beef, tripe, cow skin and cocoyam paste. Enjoy