Achu and Yellow Soup

By Precious Kitchen · 120 min

Ingredients

Instructions

1. Warm the palm oil in a skillet for about 1 minute. Do not bleach it.
2. Blend all ingredients except the meat and fish until well mixed and yellowish. Taste and add a little salt only if needed, since the beef stock is probably salted.
3. Pour the soup over the meat and fish and mix, or keep them separate and serve them on the side.
4. Wash the cocoyams and put them in a pot with the skins on. If using large cocoyams and achu bananas, put the large cocoyams at the bottom, the small cocoyams on top, and the bananas on top of those.
5. Boil until the cocoyams are soft and the skin comes off easily.
6. While still warm, peel the cocoyams and process them to a paste in a food processor. If using achu bananas, process them first, then mix them with the first batches of cocoyams so everything stays warm.
7. Put the achu in a serving bowl. You can also shape it into lumps using warmed banana leaves or aluminium foil.

Summarized from Precious Kitchen's video. Watch it for the details.

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