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Cameroonian Eru

Yields6 ServingsPrep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins

A rich leafy stew with eru, waterleaf, smoked fish, crayfish and red palm oil.

Cameroonian eru with smoked fish and water fufu

Meat, fish and stock
 450 g beef chuck, cut into 3 cm pieces
 300 g cooked cow skin, rinsed and sliced
 200 g smoked fish, bones removed and flaked
 3 ⅛ cups water
 1.50 tsp fine salt, divided
Greens and seasoning
 250 g fresh waterleaf or baby spinach, chopped
 150 g fresh or thawed sliced eru leaves
 80 g ground dried crayfish
 1 cup red palm oil
 1 large onion, finely chopped
 3 cloves garlic, minced
 1 Scotch bonnet chile, pierced
 1 tsp ground white pepper
 900 g prepared water fufu or garri, for serving
Directions
1

Place the beef and cow skin in a heavy pot with the water and 1 teaspoon salt. Bring to a boil, then cover and simmer over medium-low heat for 35 to 45 minutes, until the beef is tender.

2

Add the smoked fish and simmer gently for 5 minutes so it flavors the stock without breaking apart too much.

3

Stir in the onion, garlic, Scotch bonnet and white pepper. Cook uncovered over medium heat for 5 minutes, until the onion softens and the broth smells aromatic.

4

Add the waterleaf or spinach in two batches, stirring each batch until wilted. Its moisture should loosen the mixture; add a small splash of water only if the pot looks dry.

5

Fold in the sliced eru leaves and ground crayfish. Stir thoroughly so the greens are evenly distributed through the meat and fish.

6

Pour in the palm oil and simmer uncovered over medium-low heat for 15 to 20 minutes, stirring often, until the greens are tender and the oil no longer tastes raw.

7

Remove the Scotch bonnet for mild heat, or split it into the stew for more heat. Taste and add the remaining salt as needed.

8

Rest the eru for 5 minutes, then serve hot with prepared water fufu or garri.

Notes

Eru leaves are also sold as okok or sliced Gnetum in African markets. Waterleaf provides moisture; fresh spinach is a practical substitute. Keep the pot uncovered after adding the greens to preserve their color.

Nutrition Facts

6 servings

Serving size

1 bowl

Amount per serving
Calories590
% Daily Value *
Total Fat 37g48%

Saturated Fat 15g75%
Trans Fat 0g
Monounsaturated Fat 12g
Polyunsaturated Fat 7g
Cholesterol 105mg35%
Sodium 690mg30%
Total Carbohydrate 22g8%

Dietary Fiber 7g25%
Total Sugars 4g
Protein 43g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.