The face is one of those parts of the body that when affected can cause anxiety because that's where everyone is looking at when they lay eyes on you. It feels uncomfortable to be aware of the possibility that someone is judging you because you have acne or blemishes.

That's how I have been feeling lately as my face broke out recently. Tiny and large pimples suddenly popped out of nowhere. It doesn't look like the regular pimples with whiteheads. But the type that is provoked by something serious.

Then my period started lately and this got me thinking that it was probably the cause of the breakout.

Breakouts can be stressful and sometimes there's something we can do about it but other times there's nothing we can do but wait for them to disappear.

I'm making this post to discuss the major possible causes of facial breakouts and how to manage them.

Common reasons why you have facial breakouts and how to manage them.

Periods

This is the most common cause of facial breakouts for most women. The changes in the body and modifications before, during and after periods can cause acne. These changes are caused by an increase in the hormone called progesterone which stimulates the secretion of sebum from your sebaceous glands. Yeah, that sounds so biological but that's why women's skin breakout when they have their periods.

Acne during periods should be left alone. Simply cleanse your face and keep it clean at all times. Try not to pop, rub or scratch the pimples. For some of us trying not to touch the pimples can be hard. But doing so could make it worse or leave spots on your face.

Stomach problems

Yes, that's right. Having infections in the stomach can cause a breakout of acne on your face and skin in general. I once suffered from this for such a long time. I had a yeast infection in my stomach and it made my skin horrible. I had acne that wouldn't go away no matter what I did or used.

There are other infections that could cause your face to break out. In cases where acne won't heal or go away easily, consider seeing a doctor especially if you feel stomach aches or problems. If the acne is caused by stomach problems make sure you follow a treatment prescribed by a qualified doctor. Treating the infection in your belly will stop the breakout then you can use regular products to clear the spots it leaves on your face.

Change in weather and diet

A change in weather can cause breakouts because your skin is trying to adapt to a new temperature or weather condition.

I would say you should give it a little time to adjust without applying or using an aggressive product to your skin. Also, see a dermatologist if you can.

If you change your diet you may also experience breakouts. Also, find out which foods may be responsible for acne and control your intake of these foods.

Allergies

Allergies may cause acne. A doctor can help you find out what you are allergic to. When you find out do avoid it.

Those are the common causes of facial breakouts. Above all, keep your beddings clean especially your pillowcases because dirt is also a major cause of breakouts.

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How to Cook Achu and Yellow Soup As Bafut Women Do

Growing up, I never used to like eating Achu but now that I'm older I tell myself 'see what you have been missing!'

Achu is the traditional meal of my village (you can guess from the title of this blog) and it is not only eaten but also highly respected and traditional. A lot of importance is attached to this meal and you won't find that Achu is lacking in certain occasions, especially during our weddings and funerals.

Though a lot of people enjoy this meal, they also dread its preparation which is caused by the ponding of the cocoyams. The soup is quite easy to make though the grinding of its ingredients can be quite difficult for those who are not used to grinding on the stone.

That said let's get into the recipe!

How to Cook Achu and Yellow Soup Like Bafut Women Do

First, select and wash the cocoyams and 'Achu banana' then put them in the pot. Put the cocoyams first then the banana on top. Add some water and put on the fire to cook till very soft.

When the cocoyams are done, start by pounding the 'Achu banana'. Pound in small batches to make sure that the Acchu is smooth and free of large particles.

Pound the banana then the cocoyam and mix both gradually as the Achu increases.

When you are done pounding everything, mix it till smooth and add a little water to the mixture if necessary. The mixture should not be too soft and not too strong as well.

Harvest and warm plantain leaves on the fire. Clean them and cut it into smaller pieces. Wrap the Achu in them to make bundles of various sizes or as you prefer.

How to prepare the Achu soup (Yellow soup)

Prepare the ingredients by grinding them. This is usually done on a grinding stone. There are more ingredients you can use but here are the ingredients used for this soup. The round ones are called Follow in my mother tongue. The others I don't know what they are called. The names vary with villages or tribes.

You can go to the market and ask to be sold a combination of ingredients for Achu soup and the seller will put these ingredients together for you.

Burn the fullow before grinding and you may need to add some water at some point to make the mixture quite smooth.

using a grinding stone in africa cameroon

In the meantime put the meat on the fire and let it boil.

Wash the Canda (cow skin) thoroughly, rinse well and slice. Add it to the boiling meat and let it boil till ready.

Add some palm oil and let it boil for a bit.

Put the pot down then add 'Niki' or limestone to the soup. Melt the limestone in a little water before adding. You can use 'Niki' without melting.

'Niki' is locally made by burning dry plantain peelings.

Add seasoning to your taste.

Keep stirring till the soup's colour becomes homogenous and yellow.

Serve.

How to eat Achu

As seen in the pictures below.

How to go round the world with one finger

how to eat achu in cameroon northwest bamenda bameleke

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Chicken, vegetable and corn fufu - what a wonderful combination of flavours and tastes! This is the trio that makes up our meal for today.

Khati-khati is a meal originating from the North West Region of Cameroon and is eaten by a lot of Cameroonians these days.

Its preparation is simple yet technical as it is necessary to get the flavour of the Khat-khati right. That flavour is not easy to resist!

I will be showing you in this recipe what brings about that par-ti-cu-lar smell from Khati-khati and how to achieve it.

Let's start cooking!

How To Cook Khati-Khati in Cameroon bamenda north west

Ingredients

You need:

- Chicken

- Tomatoes

- Onion

- Leeks

- Njama-njama (vegetable)

- Red oil/palm oil

- Seasoning

How To Prepare Your Khati-khati

Select, wash and boil the Njama-njama.

As it boils, kill the chicken and clean it by removing the feathers. Put over fire flames to burn the leftover feathers and enhance the smell of the chicken. It can get a little burnt here and there but don't roast it!

Slice the rest of the ingredients - tomatoes, onions and leeks.

When the vegetable is ready, squeeze the excess water from it add salt and Maggi to the vegetables then heat some red oil in a pot. Add some salt then the tomatoes, onions and leeks to the hot oil and let it fry. Add the vegetable when the tomatoes are done and stir the mixture till even.

Add Maggi to the vegetable and mix with your hands before putting into the pot.

how to clean and prepare chicken in cameroon

The chicken got a little over burnt!

Cut the chicken into smaller slices depending on how you prefer. Put some red oil in another pot heat it and fry the chicken. It's not advisable to bleach red oil as it is not very healthy. The oil here was left on the fire a little too long so, unfortunately, it bleached. But it wasn't intentional.

Let the chicken fry in the oil and cover the pot. This is the moment when the distinctive smell of Khati-khati is developed. Open the pot to stir from time to time and when you begin to perceive the smell of Khati-khati, it's ok to add the tomatoes.

Slice the tomatoes while the chicken is frying.

Add the tomatoes to the chicken and stir it.

Add some seasoning to your taste and take the pot off the fire when the chicken is ready.

Make some fufu to accompany our vegetable and Khati-khati and it is best served hot!

NB: There are other ways of making the vegetable which is usualy referred to as 'contry style' whereby the vegetable is not fried but oil and seasoning are just added to it and it is cooked without it being fried.

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