Eru (Cameroonian Wild Leaf and Spinach Stew with Palm Oil)
In short: A rich Cameroonian stew of finely shredded eru leaves and spinach cooked in red palm oil with beef, smoked fish and ground crayfish. It takes about 2 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 445 kcal
Eru comes from the Manyu area of south-west Cameroon, where the Bayangi people cook finely shredded eru leaves with waterleaf in plenty of red palm oil, together with meat, smoked fish and ground crayfish. The result is a thick, deeply savory green stew. It is traditionally eaten with water fufu or garri, and it also goes well with corn fufu, boiled plantain or yam.
Instructions
- Put the beef, halved onion, bouillon cube and 1 tsp salt in a pot with water to cover. Simmer, covered, for 1 hour until tender, then drain, keeping 250 ml (1 cup) of the broth.
- Squeeze the thawed eru leaves firmly to remove excess water. Put the spinach in a pot with a splash of water, cook for 3 minutes until wilted, then squeeze it dry.
- Warm the palm oil in a wide pot over medium-low heat for 1 minute, without letting it smoke. Add the chopped onion and cook for 3 minutes.
- Stir in the crayfish, Scotch bonnet, smoked fish, beef and the 250 ml (1 cup) broth. Simmer for 10 minutes.
- Add the spinach and cook for 5 minutes, then stir in the eru. Cover and cook for 10 to 15 minutes, stirring now and then, until the leaves are tender and the oil shines on the surface.
- Taste for salt and chili. Serve hot with corn fufu, garri, boiled plantain or yam.
Tips
- Frozen shredded eru is sold in African grocery stores. Dried eru needs soaking in warm water for 20 minutes, squeezing, and a few extra minutes of cooking.
- Heat the palm oil gently so that it melts and shimmers without smoking. Squeeze the greens well, because water thins the stew and dilutes the flavor.
Questions and answers
What is eru?
Eru is the Cameroonian name for the leaves of a wild forest vine, finely shredded and cooked with waterleaf or spinach, palm oil, meat and smoked fish. The name also describes the finished dish.
Where can I buy eru leaves?
African and Caribbean grocery stores often sell frozen or dried shredded eru, sometimes labeled okok. Online African food shops also stock it.
Can I leave out the smoked fish or crayfish?
You can, but they add much of the savory depth. If you skip them, add extra beef and taste for salt before serving.
How long does it take to make Eru (Cameroonian Wild Leaf and Spinach Stew with Palm Oil)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Eru (Cameroonian Wild Leaf and Spinach Stew with Palm Oil)?
About 445 kcal per serving, with 33 g of protein, 8 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 445 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 8 g |
| Fat | 31 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
