Eru

About This Recipe

Eru is a point of enormous cultural pride for the Anglophone communities of Cameroon's Northwest and Southwest regions, particularly among the Ejagham, Bangwa, and other groups. The dish is built around Gnetum africanum, a dark, slightly bitter wild leafy vine known locally as eru or okok, combined with the softer waterleaf which provides contrast. Together these greens are simmered in red palm oil with crayfish and an assortment of smoked and fresh meats until deeply unctuous. Eru is traditionally served with water fufu (fermented cassava paste) and is prepared at virtually every celebration — weddings, funerals, and child-naming ceremonies alike.

Ingredients

Serves 6

• 300 gdried eru leaves (Gnetum africanum), soaked and shredded
• 400 gwaterleaf (or baby spinach), roughly chopped
• 400 gsmoked beef or pork, chopped
• 200 gstockfish (cured dried fish), soaked overnight and flaked
• 3 tbspground crayfish
• 1/2 cupred palm oil
• 1 largeonion, diced
• 2 cubesMaggi or beef stock cubes
• 1 cupwater
• 1 tspsalt, to taste
• 1/2 tspwhite pepper
• 200 gfresh prawns (optional)

Instructions

1. 1

   Soak and prepare ingredients

   Soak dried eru leaves in warm water for at least 1 hour (or overnight). Drain and shred finely. Soak stockfish overnight, rinse well, and remove bones.

2. 2

   Cook the meats

   In a large pot, combine smoked meat and stockfish with onion, stock cubes, and 1 cup water. Cook over medium heat for 20 minutes until liquid reduces and the meat is well-seasoned.

3. 3

   Add palm oil and crayfish

   Pour in palm oil and crayfish powder. Stir well to combine. Let cook for 5 minutes until the palm oil is incorporated and fragrant.

4. 4

   Add the greens

   Add the shredded eru leaves, stirring them thoroughly into the oil and meat mixture. Cover and cook over medium-low heat for 20 minutes, stirring occasionally.

5. 5

   Add waterleaf and finish

   Add waterleaf (or spinach) and prawns if using. Stir and cook uncovered for a further 10 minutes until waterleaf has wilted and the stew is thick and glossy. Adjust salt and pepper.

6. 6

   Serve

   Serve hot with water fufu, garri, or pounded yam.

Variations

• •

  Use only seafood (prawns, periwinkles, crab) for a coastal version.

• •

  Add bush mango (ogiri) for an additional layer of fermented umami.

• •

  Substitute waterleaf with tender spinach or even frozen peas.

Storage

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently, adding a small splash of water if needed.

Frequently Asked Questions