Achu Soup

Preparation

1. Peel the taro and cut into large chunks. Boil in salted water for 30 minutes until completely soft. Drain completely, then pound in a mortar (or use a stand mixer with a dough hook) while still hot until smooth and elastic like a dough. Wrap the pounded taro in cling film and set aside — this is the fufu component.
2. Meanwhile, boil the meat with the onion, 1 Maggi cube, salt, and water to cover for 30 minutes until tender. Reserve the stock. Add smoked fish in the last 10 minutes if using.
3. Prepare the yellow soup: In a separate pot, gently heat the palm oil over low heat until it liquefies — do not fry it or let it smoke. Remove from heat.
4. Whisk the limestone water (kanwa water) gradually into the warm palm oil, stirring constantly with a wooden spoon or whisk. This emulsification is the key technique — the alkaline water and palm oil will combine into a thick, yellow-orange, creamy sauce. Continue adding the limestone water a little at a time until you have a glossy, cohesive sauce.
5. Add the ground njansang, crayfish, hot pepper, remaining Maggi cube, and enough of the reserved meat stock to reach a thick soup consistency. Stir well.
6. Add the cooked meat pieces to the soup. Simmer gently over low heat for 10 minutes. Taste and adjust — the soup should be rich, slightly alkaline, deeply savoury, and thick.
7. To serve: mould portions of the pounded taro into balls. Place in a deep bowl and ladle the yellow soup over and around it.