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-