Achu (Taro)

Taro Yellow Sauce is a typical dish in Cameroonian cuisine, originating from the Northwest region of Cameroon. It is also very prevalent in the Bamileke tradition. This dish is a significant symbol in the Western region of Cameroon. Originally, it was traditionally prepared and consumed by the Ngemba people in the Northwest region, under the name "achu soup" or Achu Soup. The name "Taro Yellow Sauce" comes from the yellow color of the soup, obtained through palm oil. A popular tradition in the cities of Douala and Yaoundé is to consume a dish of taro on Sunday afternoons, usually after a sports session. Taro corners offer this dish with various meats and fish, including tripe or beef skin, chicken, or smoked fish. It is said in Cameroon that Achu must be accompanied by a good red wine, otherwise, it is not honoring it.