Taro with yellow soup (achu)

Ingredients

• 2 kg taro (eddoe)Find in the shop →
• 250 ml palm oilFind in the shop →
• 1 tbsp kanwa (rock salt / potash)Find in the shop →
• 500 g cow skin, 500 g cow footFind in the shop →
• 500 g tripe and 500 g beefFind in the shop →
• 1 smoked fishFind in the shop →
• Yellow soup spices (nkui, djansang, white pepper), chili, stock cubesFind in the shop →
• Leafy greens (optional)Find in the shop →

Method

1. Slowly cook the cut skin, foot, tripe and beef with salt, stock cubes and spices until tender; keep the broth.
2. Wash the taro without peeling and boil 45 minutes to 1 hour until tender.
3. Peel it while hot and pound it (or use a mortar) with a little cooking water into a smooth, elastic paste.
4. Dissolve the kanwa in a little warm water and strain.
5. In a large bowl, pour the palm oil, then gradually add the kanwa water while stirring: the oil turns yellow and thick.
6. Add the hot meat broth, ground spices, chili and flaked smoked fish, stirring into a smooth sauce.
7. Serve the taro as a nest on the plate, pour the yellow soup in the centre and arrange the meat, skin and tripe around it.