Recipe

• Achu and Yellow soup

Serves

• 10 people

Ingredients

• 2kg coyo-yams
• 15 Achu banana
• 1 kg of Cataigah ( back of a beef roster )
• 1.5 teaspoon of Agawa (lien-stone )or bicarbonate
• ½ bottle of red palm oil
• 1 tablespoon of salt
• 3 cubes of maggi vegetables stock and 2 bush onion
• 10 bush pepper and 2 pepper

Preparation of Achu

• Wash the coyo-yams put it in a pot and stand it in the fire and add four liters of water also wash the bananas and put it on top of the coco-yams and cover.

• After one hour thirty minutes, you will first remove the banana and peal it and pound and keep it separate.

• Secondly, you will be pealing the coco-yam while the pot is still standing in the fire

• Also, stand a small dish of water beside you so that when you are pounding, you will be sending your pestle inside the water in five minutes time.

• When you have finish pounding the coco-yams, you will now add the bananas and pound it and add a small cup of water in and pound well in order to mix it.

• You may wrap it in a banana leafs of you put it all in one dish.

Preparation of yellow soup

• Wash the back of the beef and boil it with salt and pepper for two hours with five liters of water after,slice it.
  
  
• Ground the bush pepper, bush onion, boil pepper.
  
  
• Take a new pot put the oil and the agawa or bicarbonate inside and stir it till the oil is yellow.
  
  
• Add the remaining water that you boil the beef with if it is small, you add a small cup of water to make up a liter and stir it for ten minutes when it is real yellow, you put the spices and left out salt and maggi (vegetable stock) with the beef. Stir it for another ten minutes before you finish adding the rest and stir it to mix.

Extra Information

• Not vegetarian
• Spicy
• It is good for health and medicinal because when loss appetite and drink only the soup, you will gain it back.
• Contributed by: Ngang Peaceful