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Eru Soup (spinach/okazi leaves) is a nutritious, gratifying Cameroonian green dish full of additional protein and aromatics that will delight your taste buds. Best when accompanied by any of your preferred starchy sides!
What is Eru?
Eru is an African wild vegetable. Eru is the common name used for two very similar vines of the species Gnetum africanum and Gnetum buchholzianum.
Eru leaves are eaten raw, or shredded and added to soups, stews, porridges, and fish and meat dishes.
Both species of eru are highly nutritious and an important source of protein, essential amino acids, and minerals. It can be cooked with meats and flavorings to serve as a meal.
Eru soup is an ever-pleasing meal that is very popular in Cameroon and the Bayangis ( a tribe in the southwest province of Cameroon ) love it.
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 before preparation.
Another soup that looks like it is the Edika Ikong, also prepared by the Calabar people of Cross Rivers State in Nigeria. It looks almost like Eru.
Eru Soup Recipe
Eru leaves are difficult to cook, they should be soaked for 3 to 6 hours beforehand. You can also soak the leaves (Eru) for 1 hour long and boil them with baking soda (Kanwan) for 30 minutes.
To start, you wash and cut up all your vegetables (Eru).
If you are using dried Eru, start by soaking it in water. After having cut and washed the beef skin, boil it for 30 minutes then add the beef previously cleaned and cut. Remember to add salt to it.
Let boil for 10 minutes until the gravy is obtained. You can add hot pepper to it. Add the soaked fish at the end of cooking. You have to keep the juice, it will be useful for the rest of the cooking.
In a pot, stir in the spinach or waterleaf. After 10 minutes, add the Eru and let the mixture simmer. Stir occasionally.
Add the meat and fish, stir the mixture and simmer for 5 minutes. Then add the pan juices and palm oil, stir and simmer for 15 minutes.
Finally, add your crayfish, your eru soup is ready. Serve with your favorite starchy sides!
Tips For Making the Best Eru Soup
- 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 cook Eru without crayfish. No amount of dried fish can replace crayfish in Eru.
- -Don’t add onions. It is just out of place to add onions. Original Eru needs no onions.
What To Serve With Serve
It can be served with pounded fufu, water fufu, garri, in short, anything fufu made from cassava. Enjoy!
Be Sure to Try These Other Cameroon Dishes!
Be sure to recreate this incredible delicacy. Enjoy!
Eru Soup recipe
Ingredients
- 500 g Smoked fish
- 750 g Spinach
- 500 g Beef
- 500 g Beef skin in pieces
- 100 g Dried Okok or Eru leaves
- 30 g Crayfish - small dried shrimps Crayfish - Madjanga
- 500 ml Red palm oil
- 2 pinches Chilli powder
Instructions
- Eru leaves are difficult to cook, they should be soaked for 3 to 6 hours beforehand. You can also soak the leaves (Eru) for 1 hour long and boil them with baking soda (Kanwan) for 30 minutes.
- For one serving of Eru (or okok), use one serving of spinach or waterleaf. Small clarification: Spinach is different from waterleaf and for those who cannot easily find waterleaf, spinach is a good substitute.
- Wash and cut up all your vegetables (Eru).
- If you are using dried Eru, start by soaking it in water.
- After having cut and washed the beef skin, boil it for 30 minutes then add the beef previously cleaned and cut. Remember to add salt to it.
- Let boil for 10 minutes until the gravy is obtained. You can add hot pepper to it. Add the soaked fish at the end of cooking. You have to keep the juice, it will be useful for the rest of the cooking.
- In a pot, stir in the spinach or waterleaf. After 10 minutes, add the Eru and let the mixture simmer. Stir occasionally.
- Add the meat and fish, stir the mixture and simmer for 5 minutes.
- Then add the pan juices and palm oil, stir and simmer for 15 minutes.
- Finally add your crayfish and simmer for 5 to 10 minutes.
