Achu Soup with Smoky Flavors

Ingredients

• 500g (1.1 lb) smoked beef 500g (1.1 lb) smoked beef
• 500g (1.1 lb) smoked fish 500g (1.1 lb) smoked fish
• 500g (1.1 lb) cocoyam 500g (1.1 lb) cocoyam
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 2 tablespoons palm oil 2 tablespoons palm oil
• 200g (7 oz) spinach, chopped 200g (7 oz) spinach, chopped
• 200g (7 oz) okra, sliced 200g (7 oz) okra, sliced
• 200g (7 oz) bitterleaf, washed and chopped 200g (7 oz) bitterleaf, washed and chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the smoked beef and fish. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes to infuse the flavors.
2. 2.
   Remove the smoked meat and fish from the pot, reserving the broth. Shred the meat and set aside.
3. 3.
   Peel the cocoyam and cut into small pieces. Place in a separate pot, cover with water, and boil until tender.
4. 4.
   Drain the cooked cocoyam and transfer to a mortar. Pound until smooth and set aside.
5. 5.
   In a large saucepan, heat the palm oil over medium heat. Add the chopped onions, minced garlic, grated ginger, and chopped scotch bonnet peppers. Sauté until fragrant.
6. 6.
   Add the shredded smoked meat and fish to the saucepan and stir well to combine with the aromatics.
7. 7.
   Pour in the reserved broth from the smoked meat and fish. Bring to a simmer.
8. 8.
   Gradually add the pounded cocoyam to the soup, stirring continuously to avoid lumps. Cook for 10 minutes, until the soup thickens.
9. 9.
   Add the chopped spinach, sliced okra, and bitterleaf to the soup. Season with salt to taste. Simmer for an additional 10 minutes, until the vegetables are tender.
10. 10.
    Remove from heat and let the flavors meld for a few minutes before serving.
11. 11.
    Serve the Achu Soup hot with fufu or your choice of side dish.

Treat your ingredients with care...

• Smoked beef — Ensure the beef is properly smoked to achieve the desired smoky flavor in the soup.
• Smoked fish — Use a variety of smoked fish such as mackerel or catfish to add depth to the soup.
• Cocoyam — Boil the cocoyam until it is easily pierced with a fork to ensure a smooth and creamy consistency in the soup.
• Palm oil — Use red palm oil for an authentic flavor and vibrant color in the soup.
• Bitterleaf — Wash the bitterleaf thoroughly to remove any bitterness before adding it to the soup.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of smoked paprika to the soup.
• Adjust the spiciness by adding more or fewer scotch bonnet peppers according to your preference.
• For a heartier version, you can add additional vegetables such as carrots or bell peppers.
• If cocoyam is not available, you can substitute it with yam or taro root.
• Leftover Achu Soup can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Achu Soup hot in individual bowls, accompanied by fufu or your choice of side dish. The soup can be enjoyed as a main course or as part of a larger Cameroonian feast.

Presentation advice

Garnish the Achu Soup with a sprinkle of chopped fresh herbs, such as parsley or cilantro, to add a pop of color and freshness. Serve it in traditional Cameroonian pottery or bowls to enhance the cultural experience.