Achu is a traditional dish from the Western region of Cameroon, particularly enjoyed in Bamenda, the capital of the North West Region. It is a beloved dish, often prepared during special occasions and gatherings.
Achu consists of:
Cocoyams: The main ingredient, which are boiled and pounded into a smooth paste. The cocoyams are sometimes pounded with a pestle and mortar to achieve the right texture.
Yellow Soup: The soup is typically made with a combination of ingredients such as palm oil, spices, and sometimes meat or fish. It’s often flavored with fermented locust beans (known as njansang) and other traditional seasonings. The soup is thick, slightly spicy, and rich in flavor.
Meat and Fish: A variety of meats (like goat meat, beef, and sometimes cow skin) and fish (often smoked or dried) are used to make the dish more flavorful. These meats are typically stewed or boiled with seasonings.
Achu is commonly enjoyed with bitter leaves or spinach,
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