Description
Eru is one of Cameroon’s most iconic traditional dishes, especially popular among the people of the Southwest region. It is a rich, leafy green soup made with finely shredded eru leaves (a type of wild spinach) mixed with waterleaf or spinach for softness. The dish is cooked with palm oil, ground crayfish, spices, and assorted meats or fish, creating a deeply savory, earthy, and aromatic flavor. Eru is typically eaten with gari (cassava flakes softened with hot water) or pounded yam, both of which serve as the perfect starchy accompaniment to soak up the flavorful soup.
Ingredients
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Eru leaves (shredded, fresh or dried)
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Waterleaf (or spinach as a substitute)
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Red palm oil
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Ground crayfish
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Assorted meats (beef, tripe, cow skin/kanda)
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Smoked or dried fish
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Stockfish
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Seasoning cubes or bouillon
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Scotch bonnet or chili peppers (for heat)
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Salt to taste
