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Name: Achu Soup (Palm Nut Soup)
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Ghana
Ingredients: 500 g Palm nuts (fresh); 200 g Smoked fish; 100 g Dried shrimp; 300 g Goat meat, cubed; 300 g Tomatoes, chopped; 150 g Onion, chopped; 2 Scotch bonnet peppers, whole; 15 g Garlic cloves, minced; 15 g Ginger, grated; 5 g Salt; 1.5 L Water; 1 Stock cube (optional)

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Ghana1 h 30 minServes 4déjà cuisiné

Achu Soup (Palm Nut Soup)

Ingrédients12

Palm nuts (fresh)500 g
Smoked fish200 g
Dried shrimp100 g
Goat meat, cubed300 g
Tomatoes, chopped300 g
Onion, chopped150 g
Scotch bonnet peppers, whole2
Garlic cloves, minced15 g
Ginger, grated15 g
Salt5 g
Water1.5 L
Stock cube (optional)1

fruitfruits de merviandelégumeépice et sauceautre

Préparation

Boil the palm nuts in water until soft, then pound or blend them to extract the thick palm nut cream; strain to obtain the palm oil broth.
In a pot, combine the palm nut cream with chopped onions, tomatoes, scotch bonnet peppers, minced garlic, and grated ginger; bring to a gentle simmer for about 10 minutes.
Add the pre‑boiled goat meat cubes to the broth and cook until the meat is tender, roughly 20 minutes.
Stir in the smoked fish and dried shrimp, allowing them to cook through for another 10 minutes.
Season the soup with salt and the optional stock cube; adjust consistency with additional water if too thick and simmer for 5 more minutes.
Serve the hot Achu soup alongside pounded cocoyam (Achu) or your preferred starch.