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Achu de macabo (macabo achu): recipe illustration
Everyday meals

Achu de macabo (macabo achu)

Achu is a soft, stretchy yellow mash made from pounded macabo, served with a fragrant sauce. It is a festive dish and Sunday meal in the West and North-West of Cameroon.

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Ingredients

Ingredients

Purée

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the macabos, peel them and cut them into large chunks.
  2. Cook them in salted water for 25 to 30 minutes, until they mash easily with a fork.
  3. Drain and pound them vigorously in a mortar or large bowl until you get a smooth, elastic paste.
  4. In a saucepan, heat the palm oil, then fry the sliced onion and chillies.
  5. Pour in the stock, add the crushed pepper and simmer for 10 minutes to infuse the flavour.
  6. Shape the mash into balls and place them in deep plates.
  7. Spoon the hot palm oil sauce over each ball and serve straight away.

Variations and tips

Vegetarian version. Replace the meat stock with a well-spiced vegetable stock.

Using what's available. If macabo is hard to find, use taro or potato mixed together.

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Original Ecomely recipe.