- Cocoyam and unripe banana, pounded into a smooth dough
- Palm oil mixed with limestone (kanwa) for the yellow soup
- 'Niki' (dried unripe plantain bark) as the traditional limestone substitute
- Often served with pork
Achu
Achu
Achu is the ceremonial dish of the Grassfields: pounded cocoyam (with unripe banana) worked into a smooth dough, served with a palm-oil soup turned bright yellow with limestone ('niki').
It is the dish of Tikar and Ngemba celebrations, eaten by hand, and a point of deep regional pride. Visitors to Bamenda should try it at least once.
Key ingredients
Where to try it
- Bamenda restaurants and ceremonial gatherings.
- Grassfields restaurants in Douala and Yaounde.