Mains
Eru with Water Fufu
Ingredients
- - Shredded eru leaves (fresh or frozen) -- 300 g (10 oz)
- - Waterleaf, chopped -- 200 g (7 oz)
- - Smoked fish, flaked -- 150 g (5 oz)
- - Beef tripe or cow skin (kanda), cubed -- 200 g (7 oz)
- - Red palm oil -- 150 ml (2/3 cup)
- - Ground crayfish -- 2 tbsp (2 tbsp)
- - Stock cube -- 1 (1)
- - Salt and pepper -- to taste (to taste)
- - Water fufu (fermented cassava fufu), -- for serving (for serving)
- - prepared
Method
- Simmer the tripe or cow skin in water with the stock cube until tender, about 45 minutes.
- Add the smoked fish and palm oil to the pot and simmer 5 minutes.
- Stir in the chopped waterleaf and cook down for 5 minutes until wilted.
- Add the shredded eru leaves and ground crayfish; stir well to combine.
- Cover and simmer for 15–20 minutes, stirring occasionally, until the eru is tender and the oil is well incorporated.
- Season to taste and serve hot alongside water fufu.
Introduction: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and typically both smoked and fresh meats or fish.
Cultural Background: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and typically both smoked and fresh meats or fish. Central to South-West Region cuisine, it is a dish of abundance often prepared for large family gatherings, served alongside soft, stretchy water fufu made from fermented cassava.
Tips: Waterleaf releases a lot of liquid — this is normal and helps cook the eru through. Eru is traditionally rich in palm oil; adjust to preference for a lighter dish.
Variations: Some households add dried fish alongside smoked fish for extra depth. Frozen pre-shredded eru is a convenient and common substitute outside Cameroon. Omit meat and fish; use mushrooms, extra waterleaf and vegetable stock for a plant-based version.
Storage: Refrigerate up to 3 days.
Reheating: Reheat gently on the stovetop, adding a splash of water if needed.
Nutrition: Calories: 410 kcal | Protein: 24 g | Carbs: 8 g | Fat: 31 g | Fiber: 4 g
FAQs:
Q: Can I substitute eru leaves?
A: Eru is quite specific in texture; where unavailable, thinly shredded collard greens can approximate it, though the flavour differs.
Q: What is water fufu made from?
A: It’s made from fermented cassava, pounded and cooked into a soft, stretchy dough.