Achu

Description

Achu is the traditional meal of a number of villages in the North West region of Cameroon. It is the specialty of the Bamenda
or "Bamda" people as I like to say. It is also widely eaten by the Bamilekes in the western region of the country.

Ingredients

• Palm oil
• Canwa or Nikki" (limestone)
• Fish
• Meat
• Water
• Spices (often Called Achu Spices)

Steps

• You can go to the market and ask to be sold a combination of ingredients for Achu soup
  and the seller will put these ingredients together for you.
• Burn the fullow before grinding and you may need to add some water at some point to make the
  mixture quite smooth.
• Wash the Canda (cow skin) thoroughly, rinse well and slice. Add it to the boiling meat and let
  it boil till ready.
• Add some palm oil and let it boil for a bit.
• Put the pot down then add 'Niki' or limestone to the soup. Melt the limestone in a little water before adding.
  You can use 'Niki' without melting.
• Add seasoning to your taste.
• Keep stirring till the soup's colour becomes homogenous and yellow.
• Serve.

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