Name: Eru By Precious Core
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3
Cuisine: Cameroonian Recipes
Ingredients: 6 cups Eru; 3 bags/bundles of spinach/waterleaf; 23 lbs of meat/fish of choice(beef skin/canda, beef stripes, beef, goat meat, dried/smoked fish, stocked fish, snails, and/or others); 2 cups crayfish; 3 cups palm oil; 1 crayfish seasoning cube (Maggi Crevette); 1 Habanero pepper (optional); Salt to taste

RatingDifficultyIntermediate

Yields3 Servings

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

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.

6 cups Eru

3 bags/bundles of spinach/waterleaf

23 lbs of meat/fish of choice(beef skin/canda, beef stripes, beef, goat meat, dried/smoked fish, stocked fish, snails, and/or others)

2 cups crayfish

3 cups palm oilplus half cup of canola (or groundnut) oil

1 crayfish seasoning cube (Maggi Crevette)

1 Habanero pepper (optional)

Salt to taste

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