Eru is one meal that everyone in my house loves. From Mr N. to baby girl, no leftovers are guaranteed. Some weeks ago, my parents sent me some dried Eru and crayfish all the the way from home. I leaped for joy knowing it will be a while before I visit an African store to purchase these leaves. My parents eh. They wrote my names on the packs as though they were sending me off to Form 1 in boarding school. See the packs below.
Eru is a wild plant that is harvested from the forest in Cameroon. In Nigeria, it is called Ukazi or Afang. Natives of Cross Rivers State use it to prepare the famous Afang soup. Afang soup has a striking similarity to Eru but it is more "soupy' and the Eru is ground or pounded prior to preparation. Another soup that really looks like Eru is the Edika Ikong, also prepared by the Calabar people of Cross Rivers State in Nigeria. It looks almost like Eru. Permit me to say that Eru is the grandmother of Afang! I have tasted the two and I know who the mama is and who pikin is. Lol!
I'm yet to see someone who doesn't like this delicacy. It is that meal that will make a responsible man fail to follow the queue when he notices it is almost finished at a party. Lol. But seriously people just love this dish. I'll show you below how to make the perfect Eru everytime but first let's look at some Eru don'ts:
-Don't add water after adding in your Eru. It is a 'dry soup' You sure need water to cook your meat/fish but make sure the water is dried before you put in your spinach/waterleaf. The spinach will provide the moisture you need.
-Don't add onions to Eru. I have seen some recipes including onions and that is just out of place. Original Eru needs no onions.
-Don't cook Eru without crayfish. My Mom always says, "crayfish is the ingredient of Eru." No amount of dried fish can replace crayfish in Eru.
-Don't eat Eru with a spoon (okay, I'm kidding on this one!)
Let's start cooking, people.
ERU RECIPE
Prep time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Ingredients
6 cups of Eru/Ukazi
3 bags/bundles of spinach/waterleaf
2-3 pounds of meat/fish of choice(beef skin/canda, beef stripes, beef, goat meat, dried/smoked fish, stocked fish, snails, and/or others)
2 cups of crayfish
3 cups of palm oil plus half cup of canola (or groundnut) oil
1 crayfish seasoning cube (Maggi Crevette)
1 Habanero pepper (optional)
Salt to taste
Method
If you are using dried Eru, start by soaking it in water.
Wash your meat and put in the pot to boil. I used beef skin and beef stripes AKA canda and towel.
While the meat boils, chop your spinach or waterleaf and set aside.
When your meat is half-boiled, season with salt. When it is cooked, add in spinach and start stirring. Spinach is quite soft and will shrink fast as seen below.
Then you drain Eru and add to pot. The small liquid from the Spinach will make the Eru soft.
Add in your fish and mix. I had some already boiled stock fish so I threw it in.
Then add the oil, seasoning cube and lastly crayfish. Tip : Mixing palm oil and canola/vegetable oil keeps the oil from becoming hard when the Eru is cold.
Stir well and voila, Eru is ready. Serve with Water Fufu (Akpu), Garri or even Pounded Yam.
The works of Mr N's hands-
Ehen, if you try this abeg come back to gist me by dropping a comment below. Enjoy!
Looks green and yummy.
I tell you, Nata.
Thank you
Your cooking recipes are always what I use to confirm mine and even learn a whole new. My cooking has become so good now because of you.
God bless you
God bless you too, dear. Thank you for the feedback.
Good but you have to make sure the water leave is dry ( just small water left) before putting your eru. Eru should be moist not watery. Too much water from the water spoils soap.
Thank you precious. Learnt a lot from this
You are welcome, Joel.
Ah be don tok say that eru ansa well well. 🙂
Na we contri chop. I don't know about the groundnut oil mix. My mum never did cook it that way and being a mama's daughter, I cook like her. But I have seen pple do it and I have been wondering why. Now I get the clue.
Bon appetite in arears. BTW Ya reme sabi tie bush cargo all oyibo dog no fit smell am 🙂
Hahahaha I tell you! I wasn't for the groundnut oil mix before but I tried it and loved it. It doesn't have to be a lot of it. A little bit will do. Na really bon appetit in arrears. Eru has been digested and flushed a long time ago.
I love this.
Thanks, Eby!
It's got Similarities with Edikan ikong but in place of Eru(uziza ), Pumpkin is used .
Going through some of your post shows you are from Cameroon, all Africans are really related.
Looking forward to more recipes. I'm a foodie, so you've got me on that aspect.
Nuvi, I once ate Edikan Ikong and thought I was eating Eru. We are indeed related- children of the same family. I'll be posting more recipes. Thanks, hun!
Cudos dear..that green color.....hhmmm...100 commentaire
Thanks dearie!
No b small mata I ate eru last in 2004 bfr mama demise iin 2005 mama happens to be from mamfe n dad nigerian am glad I got ds recipe n found a cameroonian blog one love sis keep postin am jotting them down wen I try one I wil send feed back n pictures tnx
Hello sweetie, sorry for the really late reply.
Nice to have you here and looking forward to the pictures!
Heh heh heh! I am a Ugandan who fell in love with Eru after visiting Cameroon. I carried some good stock of Dried Eru, & water leaf to plant. Big mistakes I have made preparing it oh gosh! Yet it was still finger lickjng! Now watch me after your post!
Awww, Bibian this made me smile.I guess Eru speaks a universal love language of food.
Welcome on board, hun!
Eru is my best dish I can eat for break fast,lunch and supper so I love getting new ideas about it every day I'm grateful
I love Eru too. Very delicious something.
Hihihihi Pre that exercise book page though I do recognise it
Hihihi
Thanks for the tips of don'ts dear
To add to it
Don't cover the pot when u add in spinach/waterleaf till u finish cooking the Eru to maintain the green darling of the Eru cuz some people cover it and let it boil first before adding in the Eru
Hahaha that exercise book page is epic!!
Thanks for the tip, dear.
Looks yummy. As a "nyangi" I got a couple of comments. First, eru is not and should not be called a soup. We call it a vegetable (just imagine someone calling huckleberry a soup? You get my vibe right?)
Secondly, to really get maximum taste of the crayfish, you add about 1/2 to boil in the stock for like 5 mins before adding the waterleaf and add the rest when youb dded it. As my grandmother Ma Enow used to say, this gives the crayfish extra sweetness.
WOW, Am really really happy to be here on this blog. Kudos. more grace.
Glad to have you here, Henry. Thank you!
I tried it and it was delicious!!! Please what's your secret for the green texture after cooking?
Yay glad to know! The secret is don't over-cook it. Also, only add the water leaf/spinach to the pot when the pot is dry. That way your eru won't turn out watery - because when eru is watery you might want to cook it more to reduce the liquid. Hope this helps.
Please what's your secret for the green texture after cooking
Please check my reply to the previous comment.
There are other delicious meals Cameroon . Come and discover them. Our doors are wide open.
Bunch of thanks precious. This recipe saved my relationship 😅. I had never cooked eru before so that day I playing my grand finale. I nailed it! I think better than people who have been cooking it forever. Lol. It is so detailed and straightforward. Im hoping to tap some more from here. Keep saying our lives, we'll promote you in return😂 (It's the least we could do).
BTW, your writing skills are 🧚♀️👌
Thank you so much, Diana! So glad you nailed the recipe! And yes, I could really use some promotion. Thank you for your kindness.
Oh Precious, I don't know i would do without you
your recipes are life saving,easy to follow and when i follow every ingredient with its respective quantity, i get just the effect i want
Thumbs up girl
Thanks so much, girl! So glad the recipes have been useful to you. Thank you for taking out the time to let me know.
You are so wonderful ,each time I get a doubt about what am cooking I just come over here tomorrow is eru day for me lol.thanks so much sis
So glad to help, dear. Thanks for taking out time to let me know.
Hello precious, i wish to know thé quantity either in kilogram
Or even in ratio, i.e. like 1cup of Water leaf for 2cups of eru please i need the quantity
Check this recipe, dear: https://www.preciouscore.com/eru-video-recipe/
Precious, deep from my heart, i want to thank you because as a nursing father, your recipes are of great help to me. Thanks God bless you
This is so encouraging. Thank you.
Wow I love your presentation,
Thanks for the recipe
Thank you!
I still think it's not different from afang only as u rightly said afang is soupy and I guess that comes from the waterleaf and ground afang leaves . Eru and afang are twin sisters.
Hi ma’am chef. I’m actually a Cameroonian living in Ghana. I’ve been finding it very difficult to eat some of thier dishes but the day I stumbled on your page I had a broad smile.I started with cakes, juice making, roast fish, hotpot and lastly meatball stew which got finished yesterday.They all taste good and now I have no worries.Thanks P
Hi Tony, your comment made me smile. You're so welcome.
Thank you very much for this recipe and all the rest! I'm trying to learn how to cook African food - especiallny Cameroonian (as an European woman who will soon marry African men) and you website is very helpful. You are very talented and inspiring woman. God bless you!
God bless you!
Im stuck in your kitchen Precious ..a place to be...eru is one of the meals i can't seem to resist anytime anyday and I appreciate any tip to make it more and more delicious .You make cooking sooo easy..and fun.your write ups are so resourceful and entertaining.....keep inspiring sis you're doing a marvelous job.
Thank you for your kind words, sis!