Cameroon Eru Soup with Smoked Fish and Beef

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A beloved Cameroonian dish from the South West and North West regions, Eru Soup features tender wild spinach leaves (Gnetum africanum) simmered in rich red palm oil with smoked fish, beef, and dried crayfish. It is traditionally enjoyed with fufu, garri, or boiled plantain for a deeply satisfying meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 9 gCarbs
• 5 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 680 mgPotassium
• 185 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 360 mcgVitamin A

Ingredients

For the greens and base

• 300 g fresh or frozen eru leaves (Gnetum africanum), shredded
• 150 g waterleaf (Talinum triangulare) or baby spinach, chopped
• 3 tablespoons red palm oil
• 1 medium yellow onion, thinly sliced
• 2 scotch bonnet peppers, whole or pierced
• 1 teaspoon salt, or to taste
• 1 stock cube (shrimp or beef)

For the proteins

• 250 g beef (chuck or shank), cubed
• 150 g cow skin (kanda), boiled until tender and sliced
• 200 g smoked mackerel or smoked catfish, deboned
• 3 tablespoons ground dried crayfish
• 1 teaspoon black pepper

Directions

1. Rinse the eru leaves and waterleaf thoroughly in cold water, then drain well; if using frozen eru, thaw and squeeze out excess water.
2. Season the beef cubes with salt and black pepper. Place in a pot with 2 cups of water and bring to a boil, then simmer for 15 minutes until nearly tender.
3. Add the pre-boiled cow skin to the pot along with the smoked fish, sliced onion, and scotch bonnet peppers. Simmer for another 8-10 minutes to let the flavors meld.
4. Stir in the red palm oil and ground crayfish, mixing until the oil turns a deep orange-red and coats the proteins evenly. Reduce heat to medium-low.
5. Add the shredded eru leaves to the pot, pressing them down to submerge in the broth. Cook for 5 minutes, stirring gently so the leaves wilt evenly.
6. Fold in the chopped waterleaf or spinach and the crumbled stock cube. Cook for 3-4 minutes more until the greens are tender but still vibrant and the soup has thickened slightly.
7. Taste and adjust the seasoning with additional salt if needed. Remove the whole scotch bonnet peppers if a milder flavor is preferred.
8. Ladle the soup into bowls and serve hot alongside fufu, garri (eba), boiled green plantain, or steamed cassava.

Cook’s Notes

• Authentic red palm oil gives the signature color and slightly nutty flavor; do not substitute with vegetable oil if you want the traditional taste.
• If eru leaves are unavailable, combine collard greens and spinach as a substitute, though the texture will be slightly different.
• Cow skin (kanda) adds chewiness and is highly traditional; it can be omitted, but the dish loses some of its authentic character.
• Do not overcook the greens – they should remain slightly textured and bright to preserve their nutritional value.
• For a richer soup, add a handful of periwinkles or stockfish along with the smoked fish.
• This soup keeps well in the refrigerator for up to 3 days and actually tastes better the next day as the flavors develop.

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