Eru with Waterfufu (Cameroonian Vegetable Soup)
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The Tale of Eru with Waterfufu (Cameroonian Vegetable Soup)
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Eru, a soup of finely shredded eru (okok) leaves cooked with palm oil and smoked fish or meat, is a specialty of the Bayangi people of Manyu in southwestern Cameroon. Traditionally paired with fermented water-fufu made from cassava, the combination has grown from a local Manyu dish into one of Cameroon's most nationally recognized meals.
Ingredients
Scale:· 6 servings
- 4 cups shredded eru leaves (or substitute collard greens)
- 2 cups sliced waterleaf or spinach
- 1/2 lb beef, cubed
- 1/2 lb smoked fish, flaked
- 1/2 cup palm oil
- 1 onion, chopped
- 2 stock cubes
- Waterfufu (fermented cassava), for serving
Instructions
- 1Season and boil the beef until tender, reserving the cooking stock.
- 2Heat palm oil in a large pot and sauté the onion until soft.
- 3Add the cooked beef, smoked fish, and stock cubes and simmer 10 minutes.
- 4Add the shredded eru leaves and cook 15-20 minutes until tender, adding stock as needed.
- 5Stir in the sliced waterleaf and simmer another 10 minutes until wilted and the mixture is thick.
- 6Adjust seasoning and serve hot with waterfufu for scooping.
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