Eru is one meal that everyone i my house loves. Eru is from leaves known as “Gnetum africana”. This dish is a soup from cameroon; speciality of the Bayangi people of the Manyu region in southwestern cameroon. It is a vegetable soup made up of finely shredded leaves of the eru okok. The eru is stewed with waterleaf or spinach, palm oil, and either smoked fish, cow skin or beef.
Another soup that really looks like Eru is the Edikaikong, also prepared by the Calabar people of Cross Rivers State in Nigeria. It almost looks like Eru. Permit me to say that Eru is the grandmother of Afang! I have tasted the two and I know who the winner is.
Let that be a secret! I,m yet to see someone who doesn’t like this nutritious delicious meal
This dish is traditionally eaten with fermented waterfufu or garri
GARRI
WATERFUFU( Cassava FuFu)
Here are some top tips for the perfect Eru recipe
You can add a bit of onions to your meat which will dissolve after boiling just for stock which will add flavour to your dish . Original Eru needs no onions but i guess this is just a preference as some people add onions. Adding little bit of onions at the start of your dish to whilst seasoning your meat will never change the flavours of the dish.
Eru needs crayfish and Palm oil. Do not cook Eru without crayfish and palm oil. No amount of dried fish can replace crayfish and no amount of vegetable oil can replace Palm oil in Eru
Always start with spinach or waterleaf then next goes the eru followed by palm oil. Following this step will make your eru soft .
Do not add water except the stock of your meat as spinach or waterleaf depending on whichever you prefer to use already has water . Adding excess water will take the dish longer to cook.
Chilli is optional. Add some to your dish and enjoy it the more. checkout my chilli recipe made out of a tomatoe which helps to reduce the heat.
PREP TIME: 30 MINUTES
COOKING TIME : 1 HOUR 15 MINUTES
TOTAL TIME: 1 HOUR 45 MINUTES
INGREDIENTS
6 to 10 cups of Eru leaves. Dry or Frozen
2 bags of Spinach or waterleaf
2 or 3 Stock fish
2 to 3 pounds of Goat meat , kanda, tripe and kidney. Can use any meat of your choice.
1 tbsp Salt
2 Maggi cubes. Knorr or maggi crevette
2 cups of Crayfish
1 or 2 scotch bonnet pepper
1 tsp garlic powder
2 tablespoon all purpose seasoning
WATERFUFU
3 to 4 cups of cassava flour or frozen cassva dough
METHOD OF PREPARATION
Enjoy your meal !
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