West Indian Achu Soup

Ingredients

In the West Indian adaptation of Achu Soup, we incorporate the distinct flavors of the Caribbean by using local ingredients and spices. Instead of traditional Cameroonian spices, we infuse the soup with Caribbean seasonings such as allspice, thyme, and Scotch bonnet peppers. Additionally, we include tropical vegetables like yams and plantains, which are commonly found in West Indian cuisine. These modifications enhance the flavors and give the soup a unique Caribbean twist. We alse have the original recipe for Achu Soup, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) goat meat, cubed 500g (1.1 lb) goat meat, cubed
• 250g (8.8 oz) smoked fish, deboned 250g (8.8 oz) smoked fish, deboned
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 Scotch bonnet peppers, seeded and minced 2 Scotch bonnet peppers, seeded and minced
• 2 teaspoons allspice 2 teaspoons allspice
• 1 teaspoon thyme 1 teaspoon thyme
• 2 bay leaves 2 bay leaves
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 2 green plantains, peeled and sliced 2 green plantains, peeled and sliced
• 250g (8.8 oz) okra, sliced 250g (8.8 oz) okra, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 45g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef, goat meat, and smoked fish to the pot. Cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, minced Scotch bonnet peppers, allspice, thyme, and bay leaves. Cook for a few minutes to allow the flavors to meld.
4. 4.
   Pour enough water into the pot to cover the meat and fish. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   Add the cubed yams, sliced plantains, and sliced okra to the pot. Simmer for an additional 20 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaves.
7. 7.
   Serve the West Indian Achu Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Yams — Make sure to peel the yams before cubing them to remove the tough outer skin.
• Scotch bonnet peppers — Handle with caution and wear gloves when mincing the peppers, as they are very spicy. Adjust the amount according to your spice preference.

Tips & Tricks

• For a smokier flavor, you can use smoked beef or smoked goat meat instead of smoked fish.
• Adjust the spiciness by adding more or fewer Scotch bonnet peppers.
• Serve the soup with a side of rice or crusty bread to make it a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Feel free to add other vegetables like pumpkin or spinach for added variety and nutrition.

Serving advice

Serve the West Indian Achu Soup hot in individual bowls. Garnish each bowl with fresh cilantro for a burst of freshness and color. Accompany the soup with a side of rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the meat and vegetables in an appealing manner in each bowl. Drizzle a little extra broth over the top and sprinkle some chopped cilantro for an added touch of elegance.