Entree: Cameroon – Northern Culinary Region – Achu Soup (A fragrant Cameroonian palm-oil soup seasoned with potash and served with pounded cocoyam fufu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb cocoyam (taro) roots, peeled and cut into chunks for fufu
- 1 1/2 lb beef shank or stewing beef with bone, cut into chunks
- 8 cups (1.9 L) water, divided
- 1 medium onion, quartered (about 1 cup)
- 3 cloves garlic, crushed (about 3 tsp)
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 1/2 tsp ground black pepper
- 1/2 cup (120 ml) red palm oil, warmed
- 1 tsp potash powder (kanwu) or 1/2 tsp (2.5 ml) baking soda as substitute
- 1 tbsp smoked fish flakes or 1/4 cup smoked dried fish, shredded (optional)
- 1 medium plantain, ripe but firm, sliced (about 6 oz), optional addition to fufu
- 1 tbsp (15 ml) ground crayfish or 1 tbsp dried shrimp, optional
- 1 small scotch bonnet or habanero, whole (optional for heat)
- 1 tbsp (15 ml) palm oil, extra for finishing (optional)

Show original ingredient measurements

- 2 lb (900 g) cocoyam (taro) roots, peeled and cut into chunks for fufu
- 1 1/2 lb (680 g) beef shank or stewing beef with bone, cut into chunks
- 8 cups (1.9 L) water, divided
- 1 medium onion, quartered (about 1 cup / 150 g)
- 3 cloves garlic, crushed (about 3 tsp / 9 g)
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 cup (120 ml) red palm oil, warmed
- 1 tsp (2.5 g) potash powder (kanwu) or 1/2 tsp (2.5 ml) baking soda as substitute
- 1 tbsp (15 g) smoked fish flakes or 1/4 cup (30 g) smoked dried fish, shredded (optional)
- 1 medium plantain, ripe but firm, sliced (about 6 oz / 170 g), optional addition to fufu
- 1 tbsp (15 ml) ground crayfish or 1 tbsp (15 g) dried shrimp, optional
- 1 small scotch bonnet or habanero, whole (optional for heat)
- 1 tbsp (15 ml) palm oil, extra for finishing (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. Cook the beef: in a large pot, combine beef, quartered onion, garlic, bay leaves, 6 cups (1.4 L) water, and 1 tsp salt. Bring to a boil, skim foam, then reduce to a simmer and cook until beef is tender, about 1–1.5 hours. Reserve broth and beef; strain broth into a clean pot, discarding solids.
2. Prepare the fufu (achu): place cocoyam chunks (and plantain, if using) in a pot, cover with water, bring to a boil and simmer until very soft, about 20–30 minutes. Drain, then pound or mash vigorously until smooth and stretchy into a firm fufu. Shape into 4 portions and keep warm covered.
3. Clarify the palm oil: in a small bowl, dissolve potash powder (kanwu) in 1/4 cup (60 ml) warm water until clear. In the reserved warm palm oil, slowly add 2–3 tbsp (30–45 ml) of the potash water while stirring; the oil will turn bright yellow and slightly emulsify. (If using baking soda, add it sparingly and taste.) Combine this clarified yellow oil into the reserved beef broth.
4. Build the soup: return clarified palm-oil broth to medium heat, add shredded smoked fish and ground crayfish if using, the whole scotch bonnet for mild heat (pierce for more), and simmer gently 8–10 minutes so flavors meld. Add cooked beef chunks to reheat. Taste and adjust salt and pepper.
5. Finish and serve: spoon additional palm oil if desired for sheen. Serve the hot Achu Soup in bowls alongside portions of pounded cocoyam fufu; diners dip fufu into the soup and enjoy.

1. Cook the beef: in a large pot, combine beef, quartered onion, garlic, bay leaves, 6 cups (1.4 L) water, and 1 tsp (5 g) salt. Bring to a boil, skim foam, then reduce to a simmer and cook until beef is tender, about 1–1.5 hours. Reserve broth and beef; strain broth into a clean pot, discarding solids.
2. Prepare the fufu (achu): place cocoyam chunks (and plantain, if using) in a pot, cover with water, bring to a boil and simmer until very soft, about 20–30 minutes. Drain, then pound or mash vigorously until smooth and stretchy into a firm fufu. Shape into 4 portions and keep warm covered.
3. Clarify the palm oil: in a small bowl, dissolve potash powder (kanwu) in 1/4 cup (60 ml) warm water until clear. In the reserved warm palm oil, slowly add 2–3 tbsp (30–45 ml) of the potash water while stirring; the oil will turn bright yellow and slightly emulsify. (If using baking soda, add it sparingly and taste.) Combine this clarified yellow oil into the reserved beef broth.
4. Build the soup: return clarified palm-oil broth to medium heat, add shredded smoked fish and ground crayfish if using, the whole scotch bonnet for mild heat (pierce for more), and simmer gently 8–10 minutes so flavors meld. Add cooked beef chunks to reheat. Taste and adjust salt and pepper.
5. Finish and serve: spoon additional palm oil if desired for sheen. Serve the hot Achu Soup in bowls alongside portions of pounded cocoyam fufu; diners dip fufu into the soup and enjoy.