Eru Stew Cameroonian Forest Greens
A rich, traditional Cameroonian delicacy made with finely shredded Gnetum africanum leaves, waterleaf, and assorted smoked meats simmered in palm oil.
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Ingredients
- 4 cups Dried Eru (Gnetum africanum)
- 2 pounds Fresh Waterleaf (or Spinach)
- 2 cups Red Palm Oil
- 500 grams Smoked Fish (Stockfish or Catfish)
- 1 pound Beef or Cow Skin (Kanda)
- 1/2 cup Crayfish (ground)
- 3 units Bouillon Cubes (Maggi)
- 2 units Habanero Pepper(optional)
- 1 teaspoon Salt
- 2 cups Water
Instructions
- 1
Soak the dried Eru leaves in warm water for at least 30 minutes to soften, then drain and set aside.
- 2
Boil the beef and cow skin with one bouillon cube and salt until tender, ensuring most of the water has evaporated.
- 3
Add the cleaned smoked fish and ground crayfish to the pot with the meat and simmer for 5 minutes.
- 4
Add the chopped waterleaf (or spinach) to the pot, cover, and let it wilt down for about 10 minutes.
- 5
Stir in the soaked Eru leaves and mix thoroughly with the waterleaf and meat.
- 6
Pour in the palm oil and add the remaining bouillon cubes and blended habanero peppers.
- 7
Simmer on low heat for 15-20 minutes, stirring occasionally until the oil changes to a bright orange and the greens are tender.
- 8
Adjust seasoning to taste and serve hot with fermented cassava (Fufu) or Garri.
Nutrition per Serving
480
Calories
28g
Protein
12g
Carbs
38g
Fat
7g
Fiber
2g
Sugar
850mg
Sodium
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