Achu Soup (Yellow Soup)
Ingredients
-
1-2
pounds
assorted meat (beef, tripe, cow skin)
-
6-7
cups
stock or water
-
1
tablespoon
bouillon powder or Maggie
-
1
tablespoon
ground limestone
-
2
tablespoons
ground achu spice
-
½
cup
warm red oil
-
1
piece
hot pepper (Scotch bonnet or Habanero)
-
4-5
pounds
Coco yams (Taro)
-
to taste
salt
Instructions
- Boil the assorted meat in a medium-sized saucepan with salt, hot pepper, and Maggie until tender, about 30-60 minutes.
- Reserve the stock, aiming for at least 6 cups.
- Boil cow skin and tripe until tender, then set aside.
- Let the stock cool to room temperature before using.
- In a blender, combine the stock, limestone, red oil, and achu spice, and blend until fully incorporated and yellowish.
- Adjust salt and Maggie to taste.
- Boil the taro until tender, about 45 minutes, then drain and let dry.
- Peel the taro and puree in a food processor until smooth.
- Wrap the pureed taro in plastic and serve warm, alongside the soup.
Nutrition Facts (estimated)
Servings
3-4
Calories
178
Total fat
4g
Total carbohydrates
1g
Total protein
32g
Sodium
177mg
Cholesterol
97mg
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