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.

Prep time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes


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

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!pre-signature-pro


  1. Looks green and yummy.

  2. 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 🙂

  3. 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.

  4. I love this.

  5. 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.

  6. 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!

  7. Cudos dear..that green color…..hhmmm…100 commentaire

  8. 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

  9. 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!

  10. 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

  11. Hihihihi Pre that exercise book page though I do recognise it
    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

  12. 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.

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  16. WOW, Am really really happy to be here on this blog. Kudos. more grace.

  17. Raissa Sorelle

    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.

  18. Raissa Sorelle

    Please what’s your secret for the green texture after cooking

  19. There are other delicious meals Cameroon . Come and discover them. Our doors are wide open.

  20. 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 🧚‍♀️👌

  21. 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

  22. Bongkisheri petrina kinyuy

    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

  23. 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

  24. 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

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