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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥620kcal
💪25gProtein
🌾58gCarbs
🥑30gFat
🌿6gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Achu

How to order / say it
Say it Achu — [Ah-choo]
Order I'd like to have Achu, please.
Locally Je voudrais avoir Achu, s'il vous plaît.
Say locally

Yellow spicy taro dish typically served with a savory soup.

Why try it?

Achu is central to various Bamenda ceremonies, representing unity as families traditionally prepare it together, encompassing the spirit of togetherness within the community.

How it tastes

Achu's flavor is intense, with a bright yellow hue from the palm oil, the earthiness of taro, and a kick from local spices. It's pungent yet comforting.

Origin & History — first documented: 1890

In the late 19th century, the dish became pivotal during communal gatherings. Taro farming thrived in Bamenda due to the hearty soils, establishing Achu as the heart of local feasts.

Recipe

Ingredients

  • 🥕 400 g taro
  • 🫒 60 ml palm oil
  • 🥩 200 g cow skin
  • 🧂 1 piece calabash nutmeg
  • 200 ml water
  • 🧄 1 medium onions

Method

  1. 1 Boil taro till fully cooked and mash.
  2. 2 Blend boiled cow skin, palm oil, and spices into a soup.
  3. 3 Serve mashed taro with the spicy soup.
  4. 4 Garnish with additional spices if desired.
  5. 5 Enjoy with family and friends.

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All Africa recipes — Cameroon — Bamenda — Achu
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