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A vivid yellow palm oil sauce poured over pounded cocoyam — a dish from Cameroon's western highlands.
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A traditional dish from Cameroon's western highlands, achu is pounded cocoyam served with a vivid yellow palm-oil-based sauce called 'yellow soup.' It's often served at important ceremonies and celebrations, and traditionally eaten by hand.
Peel the taro and boil until tender.
While still hot, pound and mash the taro until smooth.
Simmer the beef with water and onion until tender, reserving the broth.
In another pot, heat palm oil and add turmeric, cooking until vividly colored.
Add the reserved broth, then season with chicken bouillon and salt to finish the yellow sauce.
Plate the pounded taro, then pour the sauce and beef over the top.