| Achu is a typical African meal that we found in many forms from Congo to Mauritania. The locals love this type of food because it literally sticks to their ribs and keeps them satiated all day.
I have also updated our African Adventure map page. Click here to take a look at where in the continent we have been, are, and going to next. |
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The first step is harvesting the flower and tuber from this plant. They called it a Coco Yam but in the US it is a decorative shrub, not something we would necessarily choose to eat. |
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Next you dry the flower. This mixed with some lime (the mineral not the fruit) makes an unforgettable black soup. |
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The far right front bucket is full of coco yams. This is what the woman is pounding in the next picture. |
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The yams are then mashed until they reach a goopy consistency. |
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This is the achu, which is then wrapped in banana leaves for easy transport and ready-made servings. |
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Unwrap your achu and mold the paste into a bowl with your fingers. Then the black soup is poured into it. Notice the tripe in the bowl, which Rasa was generous enough to leave for me. |
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I am still amazed Rasa goes along with my ideas for pictures. David and Peta stayed in the car; they knew better than to be around and risk being offered some achu. |
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| After the crowds watching us eat went away, we said thank you and slipped out with our stomachs already rumbling. We decided not to spend another night camping at the mission but instead left for Foumban in the hope of finding a better shower (it just was not the kind we expected). |
I’m jealous after looking at all of that! Wow Bob, thats all I can say!
Cool pic’s! Looks like you’re really enjoying life. I’m so happy for you!
DEAR RASA AND BOB REMEMBER THE SONG THAT BELFONTE SINGS ” JAMAICA FAREWELL”
—-THERE ARE WORDS ARCIE RICE AND THE RUM IS NICE ANYTIME OF THE YEAR. I ASKED WHAT ARHIE RICE WAS AND AIT WOUNDS LIKE THE SAME IDEA AS ACHU
SO LONG FOR NOW WITH LOVE TO YOU BOTH
I find it amazing how you can treat your beautiful YOUNG wife like this!
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