How to Cook Cameroonian Eru and Fufu
Published on April 5 2011
Comment Preparer le Eru et Fufu
Ingredients:
- Sliced Eru/Okazi vegetable (2500g)
- Palm oil (1 Liter)
- Waterleaf or spinach (2500g)
- Ground Crayfish (100g) – optional
- Smoked fish or stock fish (optional)
- Pepper (ground or 3 hot peppers)
- Magi, salt, pepper
- Meat, cow skin (kpomo)
- Cassava flour
Tips:
1) Eru leaves are very hard to cook, soak them water hours before cooking. It is also good to have enough spinach to take the eru, I usually cook a 1:1 ratio of spinach and eru
2) Save juice from the cooking of meat and stock fish to reuse later in place of water
Method:
- Wash the eru, leave it in the water to soften
- Cook the cow skin with a bit of salt, maggi and pepper
- Cook the stockfish in a separate pot. When ready add it to the meat
- In a separate pot, cook the spinach with little to no water
- Place eru in a colander to drain the wash
- When the spinach is ready, add eru, stir well
- Add water (from meat), let cook
- Make sure there is little to none water left when it's fully cooked
- Add the meat and stock fish, stir
- Pour your palm oil, stir
- Finally add the crayfish. In a few minutes your eru is ready
Fufu.....................................................................
- Boil a small quantity of water, then add the mixture
- Stir constantly
- Add the remaining cassava flour little by little
- Add water as needed
- Keep pounding the fufu throughout the whole process, and until ready
ENJOY!!