Nutritionist Claims Cameroonian Delicacy, Achu Soup Has The Potential To Cure Coronavirus + Here Is How To Prepare It
- Anu
- May 13, 2020
- Food
- achu recipe, achu soup cameroon, achu soup coronavirus, achu ssoup
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Ever heard of Achu Soup, well your guess is as good as mine if you are a Nigerian.
Well, A Cameroonian Nutritional and Biochemist, Dr. Jules Oben has claimed Achu Soup can cure coronavirus.
Achu Soup or Yellow soup is a Cameroonian local soup made from cocoyams, (limestone), water, spices, achu spice and palm oil and has the potential to cure Coronavirus.
It also helps build an appetite for sick people and those recovering from sickness.
Achu is the traditional meal of a number of villages in the North West region of Cameroon, especially of the Bamenda or “Bamda” people.
It is also widely eaten by the Bamilekes in the western region of the country. Another name for yellow soup is “Ndza Nikki.” In French, it is known as “sauce jaune”.
Ingredients
For the Achu Soup
- 3 pounds boiled meats/fish of choice (I mostly make a blend of beef, beef skin (canda), beef tripes (towel), smoked/fried fish and mushrooms)
- 4 cups beef stock (from the beef above)
- 1/2 cup palm oil
- 2 teaspoons baking soda (or kanwa/nikki)
- 2 teaspoons powdered achu spices
- 2-4 small seasoning cubes (Maggi)
- Salt to taste
- 1 hot (scotch bonnet) pepper – optional
For the Achu
- 4 pounds small cocoyams (taro) – you could add in achu banana (unripe bananas) and some large cocoyams if you so wish
Preparation
To make the achu soup
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Warm palm oil in a skillet (frying pan) for about 1 minute. Do NOT bleach it.
Pour the all ingredients except the meat and fish into a blender. Pulse until it is well mixed and yellowish. Taste to ensure that seasoning is perfect. Add a little salt if needed.You might find some bubbles at the top of the soup. That is totally okay.
3. Pour over the meat/fish and mix. Alternately, you could keep the meat seperately from the soup and put it on the side while serving.
Serve with some achu!
To make the achu
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Wash cocoyams and place in a pot with skin on. If also using large cocoyams (“mami coco”) and “achu banana”, place the large cocoyams at the bottom of the pot then add in the small cocoyams and top with the bananas.
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Boil until cocoyams are soft and the skin comes off easily.
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While they are still warm, peel and process to a paste in a food processor. Traditionally, they are pounded in a mortar but a food processor can do the job though it might not give you a very smooth paste.
Again, if you are using “achu bananas”, start by processing them first then mixing the banana with the first two batches of cocoyams so they remain warm.
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When it is all processed, place into a serving bowl and serve. You could also wrap the achu into lumps using warmed banana leaves or aluminium foil.
Watch a detailed Video by Precious Kitchen
Credit: Precious Kitchen
