Today, we are cooking a meal loved by many Cameroonians. We are cooking Eru.
Eru is a meal that originates from the Southwest region of Cameroon and today it is eaten and enjoyed by so many Cameroonians in all ten regions.
It is very common to see Eru on the menu of most local restaurants and the price of a plate of Eru starts from 500frs CFA.
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- Wash meat and Canda and put on the fire to boil. Don't put too much water to boil the meat.
- Wash Eru let the water drain then wash and slice the waterleaf.
- Add waterleaf to the pot of meat and canda. Let it cook till the waterleaf is soft.
- Add the Eru to the pot and let it boil. Cook till it's softer. Some people like it black while others like it still green. I like my Eru black so I cook it longer.
- Keep stirring as it cooks so that it doesn't burn and to get a homogenous mixture.
- Add seasoning. Taste.
- Add pepper.
- Add ground crayfish and stir.
- When the water is almost dry, add oil and cover the pot without stirring. Let the oil get hot in the Eru before you stir. This will make the oil float and the Eru shiny.
- Take the pot off the fire when the smell of the oil has disappeared.
- Serve with water fufu, garri or nkum-nkum.
Eru is that meal that when you cook during an occasion, almost everybody will want to eat and there will be no leftovers.
If you want to enjoy Eru, the best way to do so is to learn how to cook it. I will be sharing with you today how to cook this delicacy so that you can try cooking it yourself if you enjoy eating this meal.
Let's start cooking!
Ingredients
- Eru
- Waterleaf
- Meat (fresh or dry meat)
- Canda (Cow skin)
- Palm oil / Red oil
- Seasoning (Maggi and salt)
- Pepper
- Crayfish
 |
| Waterleaf |
Cooking
- Wash meat and Canda and put on the fire to boil. Don't put too much water to boil the meat.
- Wash Eru let the water drain then wash and slice the waterleaf.
- Add waterleaf to the pot of meat and canda. Let it cook till the waterleaf is soft.
- Add the Eru to the pot and let it boil. Cook till it's softer. Some people like it black while others like it still green. I like my Eru black so I cook it longer.
- Keep stirring as it cooks so that it doesn't burn and to get a homogenous mixture.
- Add seasoning. Taste.
- Add pepper.
- Add ground crayfish and stir.
- When the water is almost dry, add oil and cover the pot without stirring. Let the oil get hot in the Eru before you stir. This will make the oil float and the Eru shiny.
- Take the pot off the fire when the smell of the oil has disappeared.
- Serve with water fufu, garri or nkum-nkum.
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