Cameroon / Main
Eru
A Cameroonian stew of finely shredded eru leaf with waterleaf and palm oil.
Ingredients
- Eru leaf, or spinach400 g
- Waterleaf, or chard800 g
- Red palm oil150 ml
- Beef500 g
- Tripe300 g
- Dried fish150 g
- Ground dried crayfish50 g
- Onion1
- Hot chilli2
- Stock cube2
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Simmer the beef and tripe with the onion and a stock cube for an hour, until tender.
Soak the dried fish in hot water twenty minutes and flake it, taking out the bones.
Shred the eru leaf as fine as you can, rolling it tight before cutting.
Rinse the waterleaf and cut it coarsely; it wilts right down as it cooks anyway.
Put the waterleaf into the pot with the meat and let it wilt, giving up its juice.
Add the eru, fish, crayfish and chilli and stew twenty minutes with the lid on.
Pour in the palm oil, stir it through and cook ten minutes more uncovered.
