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Environmental Heritage: Achu Delicacy
Category :- Environment Author :- By Nkeze Mirabel Tache 
Posted on June 3, 2019, 11:31 am

It is also widely eaten by the Bamileke in the West region of Cameroon. The dish consists of soft fufu and a yellow soup whose principal ingredient is the limestone. For the fufu, the Mankon people use different types of cocoyam such as Makabo or malanga and colocasia or taro. There are two types of taro: the one locally known as contri coco and another known as Igbo coco. The cocoyam together with achu banana are used in the preparation of achu. The people usually use limestone locally referred to as Kangwa, but the Mankon people have their own locally made limestone and they call it Niki. It is made from plantain or banana peelings. They dry the peelings, burn them into ashes. It is then put in a bowl and water is poured into the ash and filtered; the liquid now has the same quality as limestone.               
            Most of the ingredients that are used to prepare achu meal are got from the local environment. The different types of cocoyam and banana come from urban and rural centers. Even some of the actual banana and cocoyam grown beside our houses. And also, achu is good food for diabetics’ patients and is also a digestible food. Meanwhile, the achu spices grow wildly in the bushes mostly in the forest in the rural area. They are usually harvested from the forest and dried them so that it can’t get worse and it will easily be ground in the machine. And most people love eating this food because it is good for the stomach. Achu has grown into a national meal and constitutes a very profitable business with resultant businesses established in making the ingredients accessible to all.

      Ingredients for achu

     Cocoyam (makabo , Igbo , contri coco ) banana , dry or fresh meat , beef skin (Canda) , beef stomach (also known as towel) , palm oil, limestone (kagwa) , salt , Maggi , pepper , water, achu spices which are bottin ,country onion, bush pepper, stick matches, behbeh, and 3 corner

 Boil your meat, beef skin (canda), cow stomach (towel), dry fish, and paper with salt and Maggi and drain out the water. Let the water to cool down to room temperature. Also, heat palm oil without bleaching it and allow to cool to room temperature too. Burn the limestone in direct fire, put in a small dish and add tap water to it then observe that in brakes easily and makes a solution of lime water. If not, force the burnt limestone to break by pressing it again with a spoon. Now, put the lime water in quantities into the cool water from the meat, canda, dry fish, towel, while stirring gently. It is the limestone that transforms the stock into the yellow colour that gives it the name yellow soup. Now add the cool palm oil and the real spices of achu. Repeatedly pour the mixture into a second pot and then back into the first from the colour of the soup, you can determine whether the palm oil is sufficient. If it is sufficient, you will observe the thick yellow color of the achu soup, otherwise, you will observe a pale-yellow color which indicates that you should add the palm oil. After everything have been added, put your meat, canda, towel, and dry fish test if the salt and the Maggi is correct, if not you add it. Again, repeatedly pour the mixture into a second pot and then back into the first. The result from this last activity shows that the achu soup is ready to be served with achu fufu.

        How to make the achu

 Wash your cocoyam and place in a pot with skin on. If you are also using large cocoyam (Mami coco) and achu banana, place the large cocoyam at the bottom of the pot then add it the small cocoyam at the top will the banana. Boil until your cocoyam are soft and the skin can come off easily. Then start pounding in a mortar why the rest is still standing on the fire to avoid it being hard. Remove the cocoyam small quantity one after another, and pound using a pestle to give it a good paste. Either you pound and add small water to make it soft immediately or you add water when doing the final mixing. After that, you can put your paste in a bowl and cover it. Or you wrap your achu fufu in a worm banana or plantain leaves and keep. After that put your achu fufu in a plate, make a hole in the middle and put the yellow soup into that hole ready to eat enjoy your meat.
 

Tagged Keywords:  Achu Preparation
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