Achu and Yellow Soup

Preparation

1. Wash the green plantains thoroughly and boil them whole in salted water for 15-20 minutes until they are very soft and the skin peels away easily when pricked with a fork. Remove from water, peel while still hot, and mash the plantain flesh with just enough boiling water to create a smooth, sticky paste.
2. Shape the mashed plantain into compact rounded balls about the size of a tangerine and set them on banana leaves or a plate to cool and firm up slightly while you prepare the soup. Do not refrigerate as they will become too hard.
3. Heat the red palm oil in a large pot over medium heat for 2 minutes until it is thin and pourable, then add the chopped onions and minced garlic, cooking for 3-4 minutes until fragrant and softened. Add the sliced ginger and stir constantly for 1 minute.
4. Place the fish fillets directly into the oil mixture and poach them gently for 5 minutes, turning once halfway through until they are just beginning to turn opaque. Add the crushed tomatoes, Maggi cubes, and Cameroon pepper, stirring gently to avoid breaking up the fish.
5. Pour in the fish broth or water and bring the soup to a simmer, then reduce heat to medium-low and simmer uncovered for 15-20 minutes until the soup becomes rich and golden yellow from the palm oil and the flavors have melded together. Taste and adjust seasoning with salt as needed.