Eru
A Cameroonian stew of finely shredded eru leaf with waterleaf and palm oil.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the beef and tripe with the onion and a stock cube for an hour, until tender.
Soak the dried fish in hot water twenty minutes and flake it, taking out the bones.
Shred the eru leaf as fine as you can, rolling it tight before cutting.
Rinse the waterleaf and cut it coarsely; it wilts right down as it cooks anyway.
Put the waterleaf into the pot with the meat and let it wilt, giving up its juice.
Add the eru, fish, crayfish and chilli and stew twenty minutes with the lid on.
Pour in the palm oil, stir it through and cook ten minutes more uncovered.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Minette Lontsie · CC BY-SA 4.0