Authentic and Delicious Cameroonian Eru Recipe

Ingredients

  • 2 bundles of Water leaf (chopped)
  • 1 bundle of Cocoyam leaf (Eru leaves) OR Spinach (chopped)
  • 1 cup of crayfish (ground)
  • 1 kg of Assorted meat (beef, goat meat, cow skin (Kpomo))
  • 1 kg of Stockfish (codfish)
  • 1 kg of Smoked fish
  • 2 cups of Palm oil
  • 2 cups of Water
  • 2 Stock cubes
  • 1 teaspoon of Salt
  • 1 cup of Shelled periwinkle
  • Yellow habanero pepper (to taste)

Steps and instructions

  1. Start by washing the water leaf and cocoyam leaf. Chop and set them aside.
  2. Pre-soak the stockfish and smoked fish in hot water to soften them. Once softened, rinse thoroughly and de-bone the smoked fish.
  3. Wash and cook the assorted meats with the stock cubes and a pinch of salt. Cook until they are well done.
  4. While the meats are cooking, heat up the palm oil in a separate pot. Add the ground crayfish and sauté for a minute.
  5. Next, add the chopped water leaf to the pot. Stir and let it simmer on low heat until the water evaporates.
  6. Now, add the chopped cocoyam leaves or spinach to the pot. Also, add the assorted meats, smoked fish, stockfish, shelled periwinkle, and yellow habanero pepper.
  7. Stir the mixture very well. Add the meat broth and 2 cups of water. Stir, cover the pot and let it cook for 10 minutes on medium heat.
  8. After 10 minutes, stir the mixture again, taste for seasoning and adjust if necessary. Let it simmer for 5 more minutes.
  9. Turn off the heat and let it sit for a couple of minutes before serving.

Tools for making

  • Cutting board - Used for chopping the water leaf and cocoyam leaf.
  • Knife - Essential for cutting and chopping ingredients.
  • Pot - Used for cooking the assorted meats and preparing the Eru.
  • Sieve - Used for rinsing the stockfish and smoked fish.
  • Cooking spoon - Used for stirring and mixing the ingredients while cooking.
  • Measuring cup - Used to measure the palm oil and water.
  • Blender or food processor - Optional, but can be used to blend the crayfish and yellow habanero pepper.
  • Heat-resistant spatula - Used for stirring the Eru while cooking.

Recipe variations

  • Use spinach instead of cocoyam leaves or water leaf.
  • Add some chopped onions and garlic for extra flavor.
  • Replace the assorted meats with chicken, turkey, or seafood.
  • Add vegetables such as carrots, bell peppers, or green beans for added color and nutrition.
  • For a vegetarian or vegan option, omit the meat and fish, and use vegetable broth instead of meat broth.
  • Experiment with different spices and seasonings like thyme, curry powder, or bay leaves to customize the flavor.
  • Add some chopped okra to enhance the texture and thickness of the soup.
  • Try using coconut oil instead of palm oil for a different taste.
  • For a spicy kick, add some scotch bonnet peppers or use hot pepper flakes.
  • Include some traditional African spices like uziza or scent leaves.

Recipe overview

Eru is a rich and flavorful traditional dish from the western regions of Cameroon. This exotic soup is made with a unique combination of water leaf, cocoyam (taro) leaves or spinach, assorted meats, fish, and a generous amount of palm oil. It offers an enticing blend of spicy, savory, and aromatic flavors that are sure to delight your palate. Eru is typically served with fufu, garri, or rice, making it a hearty and satisfying meal. In this recipe, we guide you through the process of creating this culinary delight. You will learn how to balance the flavors, achieve the right consistency, and properly cook the meats and fish. The ingredients and steps are outlined in a clear and concise manner to make the cooking process more straightforward. Whether you're new to Cameroonian cuisine or an experienced cook looking to explore new dishes, this Eru recipe will not disappoint. Enjoy the process, and most importantly, bon appétit!

Common questions

  1. Can I use spinach instead of cocoyam leaves?
    Yes, you can substitute cocoyam leaves with spinach in this recipe.
  2. How do I clean water leaf and cocoyam leaves?
    Wash the water leaf thoroughly in clean water to remove any dirt or sand. For cocoyam leaves, remove the tough stems and wash the leaves well.
  3. Do I need to soak the stockfish and smoked fish?
    Yes, it is recommended to pre-soak the stockfish and smoked fish in hot water to soften them before cooking.
  4. Can I use other types of meat instead of assorted meats?
    Yes, you can use other types of meat such as chicken, turkey, or pork if you prefer.
  5. Can I adjust the spiciness of the recipe?
    Yes, you can adjust the spiciness by adding more or less yellow habanero pepper according to your taste preferences.

Serving dishes and utensils

Origin stories

Eru, a rich and flavorful soup, is a delicacy that hails from the South West region of Cameroon, specifically from the Bayangi people. However, its popularity has transcended regional boundaries, making it a beloved dish in various parts of West and Central Africa. The culinary masterpiece that is Eru, is a testament to the biodiversity of the region, making use of indigenous ingredients like the Eru leaves, waterleaf, and other exotic elements that form its unique composition. The preparation of this soup is almost considered an art form, handed down through generations. And while the soup can be enjoyed at any time, it is often a staple at traditional ceremonies and festivities, a distinct honour to the cultural richness of the region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.