COPPER🇨🇲 Cameroon
Eru recipe
A flavorful spinach dish packed with nutrients!
Ingredients
- 500 g eru leaves
- 50 g ground crayfish
- 100 ml palm oil
- 200 g smoked fish
- 1 onion
- 1 tsp salt
How to make Eru
- Wash 500 g of eru leaves thoroughly and chop them finely, then set aside for later use.
- In a pot, heat 3 tablespoons of palm oil over medium heat until shimmering, about 2 minutes.
- Add 1 chopped onion to the pot and sauté until translucent, about 5 minutes, stirring occasionally.
- Add 200 g of smoked fish to the pot and cook, stirring occasionally, for about 5 minutes until heated through.
- Stir in the chopped eru leaves along with 2 tablespoons of ground crayfish, mixing well to combine all ingredients.
- Season with 1 teaspoon of salt, stirring to distribute evenly throughout the mixture.
- Reduce the heat to low and let simmer for an additional 10 minutes, stirring occasionally until the leaves are tender.
- Remove from heat and let the dish rest for a few minutes to allow flavors to meld before serving.
- Serve hot, paired with rice or plantains for a nutritious meal.
What is Eru?
Eru is a traditional dish from Cameroon, simmered in one pot, and takes about 30 minutes from start to finish. It is built around eru leaves, smoked fish and palm oil. The recipe below uses 6 ingredients and is written out step by step.
How long does Eru take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. The method runs to 9 steps, the longest being 10 minutes.
Any tips for making Eru?
Use fresh eru leaves for the best flavor.
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