Also known as yellow soup, Achu soup it is served usually with mashed or pounded Cocoyams (Taro or Colocasia esculenta) to become a dish called Achu also called “food of the notables”. But also, can be consumed on its own as a healthy organic soup.
Achu soup’s recipe is very simple. It can be prepared using a food processor. It is made with;
Palm oil, limestone or rock salt, (This is called cangwa in Cameroon), meat or fish (any assortment of your choice), salt, some broth.
Achu is a keystone dish of Cameroonian gastronomy that has had a central role in not just feeding and sustaining the body, but also in shaping the cultural identity of Cameroonians
The Local spice mix of Achu include:
Country onion (Afrostyrax lepidophyllus Mildbr.)
Bush pepper (Piper guineense Schumach. & Thonn.)
Pepper (Piper nigrum L.)
Mpebe (Monodora myristica (Gaertn.) Dunal)
Botton (Pentaclethra macrophylla Benth)
Four corners (Tetrapleura tetraptera (Dunal) A. Rich)
Kinghe (Xylopia aethiopica (Dunal) A. Rich)
Chili peppers (Casicum frutescens L.)
High shelf life.
Very hydrating. Packed with nutrients and very liquidy.
Can be included as part of a weight-loss diet plan
Also great for detox and boosts the immune system.
Achu soup and pepper soup contain very powerful immune-boosting chemicals.
The hot liquid helps soothe a sore throat and has been testified severally to fight the common cold.
Red palm oil rich in vitamin E, made from palm fruit is unfiltered and high in carotenoids giving it the reddish hue colour.
Consumption of palm oil benefits from:
Decreasing cholesterol levels,
Reducing oxidative stress,
Boosting brain health,
Slowing down the progression of heart disease,
Increasing vitamin A and
Improving healthy hair and skin.
Taro contains high levels of βcarotene, which has shown to protect against chronic diseases (Sharma et al., 2016).
Besides being used for cooking;
palm oil has been used as an antidote for poison, a diuretic and treatment for hair and skin.
Besides Cameroon, Also, used in Malaysia Indonesia, Egypt and other countries in Africa. In consumption since the 1800s.
The use of fresh, non-processed ingredients gives traditional food a different taste, which reminds migrants more of their ‘homeland’.