Achu Soup | FoodieAtlas

Ingredients

For the Soup:
1 lb beef or goat meat, cut into chunks
1/2 lb cow's foot or shank (optional, for added flavor)
1 large onion, chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
2 tablespoons ground achi (local spice, also known as calabash nutmeg)
1 tablespoon ground crayfish
1 tablespoon palm oil
1 teaspoon ground pepper (adjust to taste)
1 tablespoon Maggi or seasoning cubes (optional)
Salt to taste
4 cups beef or chicken broth
1 cup water
For the Accompaniments:
1-2 large yam tubers or plantains, peeled and cut into chunks
1 bunch of spinach or bitter leaf (optional), washed and chopped

Instructions

Prepare the Meat

In a large pot, combine the beef (or goat meat) with the cow's foot or shank (if using), chopped onion, minced garlic, and minced ginger.

Add enough water to cover the meat and bring to a boil. Reduce the heat and simmer for about 1-2 hours, or until the meat is tender. Skim off any foam that forms on the surface.

Remove the meat and cow's foot (if using) from the pot and set aside. Strain the broth to remove any solids, then return the broth to the pot.

Make the Soup

Add the ground achi, ground crayfish, ground pepper, and seasoning cubes (if using) to the broth. Stir well.

Simmer the soup for about 10 minutes to allow the flavors to meld.

Add the palm oil to the soup and stir. Continue to simmer for an additional 5 minutes.

Prepare the Accompaniments

In a separate pot, boil the yam or plantain chunks in salted water until tender. Drain and set aside.

If using spinach or bitter leaf, blanch it in boiling water for a few minutes, then drain and chop.

Serve

Add the cooked meat back into the soup and stir.