Eru

This dish comes from Southwest Cameroon. It is a mixture of vegetables, okok, and water leaves. A kind of small-leaf spinach. It is not always easy to find all these ingredients, especially when you leave outside the borders. 

So the basic recipes contain crayfish, smoked fish from beef skin, red oil, and the vegetables listed above.

Ingredients

- Eru leave (3 bowls of 0.5 liters)

- Spinach leave (750g) or water leaves (3 bowls)

- Crayfish (1 can)

- Smoked fish (skewers or bags or cod)

- Beef skin

- Beef ( 1kg of boneless)

- Palm oil (1/4 liters)

- Cube (Maggi)

-chili pepper

- Water (200ml)

Preparation

- First, boil the beef skin and meat for 20 minutes, after having washed and cut it.

- Let it boil for 10 more minutes until you obtain the meat juice. 

- Wash your smoked fish and crayfish with water and add them to the mixture with the crushed chili, the seasoning cube, and the salt. Simmer for minutes 

Then add the waterleaf to the mixture and stir. Boil for a few minutes for those using spinach. Then add the Eru leaves and stir again.

- To the mixture pour a glass of oil or less to soak the leaves, stir and cook it over low heat until the leaves soften and all the water evaporates. 

Make sure your leaves are soft and well cooked. If necessary you can add some oil at the add and let it cook for few more minutes.

The yellow ball in the dish on the picture is cooked, Garry. Garry made like fufu.  

The white thing in the dish is fufu.