Achu and Yellow Soup

Combine the goat shoulder and water in a pot. Bring to a boil, then simmer until the meat is tender.

Add the onion, garlic, bouillon cubes, salt, and black pepper and continue simmering until the broth is fragrant.

Dissolve the kanwa in a small ladleful of hot broth, let any grit settle, and carefully pour the clear liquid back into the soup.

While stirring, add the palm oil in a thin stream so the soup turns a warm yellow.

Add the njansang seeds, crayfish, and calabash nutmeg, then simmer until the soup is rounded and lightly thickened.

Cover the taro root with the water in a separate pot and boil until very soft.

Drain the taro root and pound it until smooth, stretchy, and free of lumps.

Shape the achu into mounds and serve hot with the yellow soup.