Achu Soup(Yellow Soup) & Achu

This has been on my blog to do identify forever, but kept swing it off for one sanity or other until now. I am play the New Year with this one- a hometown dearie!

This gloriously yellowish, fragile soup can be superior or catastrophic, depending on whether you booze out reliable vital points. Traditionally it is made with a impinging and unification of oxen or poulet soup, red oil, limestone and a alteration of spices.

To be echt, most of the spices I rattling cannot denote by   personage. They are ever classified unitedly -sold as achu season.


  • 1-2 pounds of assorted meat(beef, tripe, cow skin)
  • 6-7 cups stock or/and water
  • 1 tablespoon bouillon powder or maggie
  • 1 tablespoon ground limestone
  • 2 tablespoon ground achu spice
  • ½ cup warm red oil
  • 1 hot pepper ( Scotch bonnet/Habenero )
  • 4-5 pounds of Coco yams(Taro)
  • Salt to taste


  1. In occupation -sized saucepan temperature meat, toughen with saline, hot bush, and Maggie until tenderise (around 30-60 proceedings depending on the prime of meat). You can shorten this outgrowth in half by using a pressure cooker. Unnecessary the regular (rather 6 cups or more)
  2. Furuncle the cow pare and tripe together or you may do so separately until pinnace. Disappear cow skin, tripe. Set substance
  3. Let the provide travel to chance temperature before using.
  4. Spell meat is cooking mash limestone and emotional
  5. In a liquidiser, beat soup, limestone, oil and achu flavour, until all the ingredients hold been full incorporated and it has inverted into xanthous colourise.
  6. Conform brackish and Maggie according to discernment

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