Quick answer
Cocoyam/taro flour (achu): Taro flour lets you make achu and pounded taro with yellow soup without fresh taro. Ours comes from Santa, in Cameroon’s North-West region.
Key facts
- Name in French
- Farine de taro
- Origin
- Santa · North-West
- Category
- Grains & flours
- Type
- Semi-processed
- Available formats
- Dry pouches
- Delivery
- Dry · ships everywhere
What is Cocoyam/taro flour?
Taro flour lets you make achu and pounded taro with yellow soup without fresh taro.
Where does Cocoyam/taro flour come from?
Our Cocoyam/taro flour comes from Santa, in the North-West region (capital Bamenda). Growing areas in the region: Ndop, Oku, Santa, Kumbo, Ndu. Every lot is checked and packed in Douala.
How do you cook with Cocoyam/taro flour?
Grains and flours make the fufu and porridges served with sauces, especially in the North and the Grassfields.
You will find it in these dishes: Pounded taro with yellow soup, Achu & yellow soup.
Pack size: 1 kg. Usual formats in Cameroon: dry pouches.
How should you store Cocoyam/taro flour?
Keep dry, away from light, in a closed container.
Where to buy Cocoyam/taro flour in Europe, the US and Canada
A dry product: it ships easily to Europe, the UK, the US and Canada. We deliver to cities including Paris, Brussels, London, Montreal.
Frequently asked questions
What is Cocoyam/taro flour called in French?
In French: Farine de taro.
Which dishes use Cocoyam/taro flour?
Pounded taro with yellow soup, Achu & yellow soup.
How do I store Cocoyam/taro flour?
Keep dry, away from light, in a closed container.
Can Cocoyam/taro flour be shipped outside Cameroon?
A dry product: it ships easily to Europe, the UK, the US and Canada.
Is it organic?
We never say “organic” without certification. It is natural, traditionally grown, free of additives, and every lot is checked in Douala.
