Eru

shopping_basket Ingredients 10 items

• check_circle 1 packet of eru leaves or 3 cups of eru leaves (or okok);
• check_circle 750 g of spinach leaves or 3 cups of water leaf;
• check_circle 1 cup of mandjanga or crayfish;
• check_circle Smoked fish (skewers or bifagas or cod);
• check_circle Beef skin;
• check_circle 1 kg of beef;
• check_circle 1/4 litre of palm oil;
• check_circle Salt;
• check_circle Chilli (optional)
• check_circle 200 ml of water: preferably use the cooking juice from the meat and fish. N.B: 1- Eru leaves are difficult to cook, you must soak them for 3 to 6 hours beforehand. You can also soak the leaves for 1 hour and boil them with baking soda for 30 min; 2- For one portion of eru (or okok), use one portion of spinach or water leaf. Note that spinach is different from water leaf. For those far from Cameroon, spinach makes a good substitute. It is easy to make once all the ingredients are gathered.

receipt_long Preparation Steps

1. 1
   Wash and cut up all your vegetables;
2. 2
   After cutting and washing the beef skin, boil it for 30 minutes. Then add the previously cleaned and cut beef. Don't forget to add salt;
3. 3
   Let boil for 10 minutes until a meat broth forms. You may add chilli. At the end of cooking, add the previously soaked fish. Keep the broth, you will need it for the rest of the cooking;
4. 4
   In a pot, add the spinach or water leaf. After 10 minutes, add the eru and let the mixture simmer. Stir from time to time;
5. 5
   Add the meat and fish, stir the mixture and let it simmer for 5 minutes;
6. 6
   Then stir in the cooking broth and the palm oil, stir and let simmer for 15 minutes;
7. 7
   Finally add your crayfish and let simmer for 5 to 10 minutes;
8. 8
   Serve hot with water fufu or with tapioca couscous.