Achu and yellow sauce: the Grassfields recipe step by step
A ceremonial dish of the Grassfields (North-West and West), achu is silk-smooth pounded taro served with the dazzling yellow sauce — a palm-oil emulsion made with kanwa (alkaline rock salt). A dish eaten with the hand, with family, that doesn’t forgive sloppiness. Here’s the method.
Ingredients (serves 6)
2 kg taro (white-fleshed variety, the “achu taro”)
35 cl very fresh red palm oil
1 piece of kanwa (akanwu / alkaline rock salt) dissolved in warm water
800 g beef, tripe and beef skin (kanda), as you like
Crushed achu spices: pèbè, black pepper, garlic, ginger, African basil
Salt, chilli
Method (2 h)
The taro: boil in their skins for 45 min to 1 h until fully tender, peel, then pound in a mortar (in small batches), wetting your hands, into a perfectly smooth, elastic, lump-free paste. This is the heart of the dish.
The meats: cook the beef, tripe and kanda with salt and spices; keep a rich broth.
The yellow sauce: off the heat, whisk the warm palm oil with the kanwa water added gradually: the oil emulsifies, turns yellow and thickens. Stir in the hot broth little by little, the crushed spices, then the meats. The sauce must NEVER boil afterwards — keep it warm.
Serving: shape a dome of achu, hollow out a well, and pour the yellow sauce into it. Eaten with the index finger, in pure tradition.
Pitfalls to avoid
Too much kanwa: a guaranteed soapy taste. Dose little by little, until the golden-yellow shade.
Boiled sauce: the emulsion breaks and the oil separates — gentle heat only.
Badly pounded taro: grainy achu ruins the dish; be patient at the mortar.
Frequently asked questions
What is kanwa?
An alkaline rock salt (mineral potash) that emulsifies the palm oil and gives the sauce its yellow colour and texture. Found in the spice section of markets.
Can taro be replaced?
True achu requires taro; some mix in a little plantain or cocoyam, but the texture changes.
Want to enjoy this dish without cooking — or, if you run a restaurant or catering service, want to offer it to more customers? Discover the restaurants and caterers listed on Jangolo.
A ceremonial dish of the Grassfields (North-West and West), achu is silk-smooth pounded taro served with the dazzling yellow sauce — a palm-oil emulsion made with kanwa (alkaline rock salt). A dish eaten with the hand, with family, that doesn’t forgive sloppiness. Here’s the method.
Ingredients (serves 6)
Method (2 h)
Pitfalls to avoid
Frequently asked questions
What is kanwa?
An alkaline rock salt (mineral potash) that emulsifies the palm oil and gives the sauce its yellow colour and texture. Found in the spice section of markets.
Can taro be replaced?
True achu requires taro; some mix in a little plantain or cocoyam, but the texture changes.
Where to buy quality taro, kanwa and palm oil?
At Grassfields markets and from producers on the Jangolo marketplace.
No time to cook? Find a restaurant
Want to enjoy this dish without cooking — or, if you run a restaurant or catering service, want to offer it to more customers? Discover the restaurants and caterers listed on Jangolo.
Read also
Koki beans · Mbongo tchobi · Kondrè with beef
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