Cocoyam flour or meal isn’t bad at all as l thought. It is now very common in the African shops in Europe , Australia and America. Some of us don’t enjoy our traditional dishes because we can’t find the appropriate ingredients to use.
I visited one of my Cameroonian sisters here in Australia and we had to cook this delicious goodness together. I had to make the yellow soup as we planned and we will join hands to make the achu. I was thinking that she has got a motar and pistle we we are going to pound the achu together. To my greatest surprise, she removed from her pantry this processed cocoyam flour/ powder. The last time I had seen this flour was in Paris. I was a bit reluctant thinking that it might not be our real traditionally made achu and it might taste totally different.
We started the method and it went smoothly and our achu turned out to be superb, awesome ! and tasted so yummm!! We couldn’t wait to wash our hands and start eating. We had to let it cold down for 5-10 mins before savouring .
We all know cooking achu is a very long and tedious process, but i must assure you that in less that 30 mins we had our achu on the table .
Authur: Annuchka Queen
Prep time 5 mins
Cook time 20 mins
Total time : 25 mins
- Cocoyam /Taro flour
- Water (cold water for the mixture and warm water to add when cooking)
Method of cooking achu flour / cocoyam glour:
- Place cocoyam flour in a pot.
- Pour cold water inside the pot and mix properly with you have a very smooth mixture.
- Keep mixing wirh a wooden spoon as it cooks
- If it looks too strong add some water to balance the mixture . Keep folding as its cooking.
- You can give it 100/150 folds
- Keep mixing for over 20 mins
- Remove from heat and allow to cold down for 5-10 mins .
- Serve with yellow soup and assorted boiled meat .
It gave us a very smooth white achu. Easy to make and not time consuming.