Name: Eru
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 1 packet of eru leaves or 3 cups of eru leaves (or okok);; 750 g of spinach leaves or 3 cups of water leaf;; 1 cup of mandjanga or crayfish;; Smoked fish (skewers or bifagas or cod);; Beef skin;; 1 kg of beef;; 1/4 litre of palm oil;; Salt;; Chilli (optional); 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.