The first time I was served achu, I immediately recognized the new, intriguing meat. Kanda can be very tough and chewy, and if not cooked for a very long time, I have found it difficult to chew. When it has been cooked for a long time, however, I have appreciated its soft and fatty texture. Kanda has a relatively mild flavor, but it acts as a sponge to absorb the delicious achu soup.
Soon I hope to have the chance to learn to cook achu with one of my amazing colleagues. When the day comes, I look forward to sharing the experience with you all!
This food is prepared from local ingredients in the Northwest region, so it is deeply rooted in Northwestern culture and tradition. The geography of the Northwest is mountainous and full of volcanoes, so it is rich in fertile, volcanic soil. This soil provides perfect growing conditions for cocoyams, the plant used to make taro.
