Eru is a beloved leafy-green dish from the South West and North West regions of Cameroon, simmered in palm oil with smoked fish and assorted meats. It is traditionally served alongside stretchy cassava fufu, which is used to scoop up the flavorful greens. This comforting one-pot meal is deeply satisfying and rooted in family gatherings across the region.
Prep Time25 mins
Cook Time55 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 45 gCarbs
- 8 gFiber
- 3 gSugar
- 38 gProtein
- 780 mgSodium
- 920 mgPotassium
- 180 mgCalcium
- 7 mgIron
- 35 mgVitamin C
- 850 mcgVitamin A
Ingredients
For the assorted meat and smoked fish
- 1 lb mixed beef, tripe, and cow skin (kpomo), cleaned
- 6 oz smoked fish (mackerel or catfish), deboned
- 1 small onion, quartered
- 1 Maggi seasoning cube
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
For the eru greens
- 4 cups fresh eru leaves, washed and thinly sliced
- 2 cups waterleaf, washed and roughly chopped
- 1/3 cup palm oil
- 1 medium onion, chopped
- 1/2 cup ground crayfish
- 1 Maggi seasoning cube
- 1/4 tsp salt, or to taste
For the cassava fufu
- 2 cups cassava fufu flour
- 4 cups water, divided
- 1/4 tsp salt
Directions
- Place the cleaned assorted meats in a large pot with the quartered onion, 1 Maggi cube, 1 tsp salt, and black pepper. Cover with water and boil for 25-30 minutes until the tripe and cow skin are tender, skimming any foam. Reserve 1 cup of the cooking stock and set meats aside.
- Debone the smoked fish and flake it into bite-size pieces. Set aside until needed.
- Rinse the eru leaves and waterleaf thoroughly under cool water. Slice the eru thinly and chop the waterleaf roughly; drain well.
- Heat the palm oil in a heavy pot over medium heat for about 2 minutes. Add the chopped onion and sauté until softened, about 3 minutes. Stir in the cooked assorted meats and flaked smoked fish and cook for 4-5 minutes to absorb the palm oil.
- Add the eru leaves, waterleaf, ground crayfish, the second Maggi cube, and salt. Pour in the reserved meat stock, cover, and simmer over medium-low heat for 18-20 minutes, stirring occasionally, until the greens are tender and the flavors have melded together.
- Meanwhile, prepare the fufu: bring 3 cups of water and the salt to a rolling boil in a medium pot.
- In a bowl, whisk the fufu flour into the remaining 1 cup of cold water to make a smooth, lump-free slurry.
- Reduce the heat to medium-low, then gradually pour the slurry into the boiling water while stirring vigorously and continuously with a wooden paddle or spoon to prevent lumps from forming.
- Keep folding and stirring the mixture for 6-8 minutes until it becomes a smooth, elastic, stretchy dough that pulls cleanly away from the sides of the pot. Work quickly while hot.
- Scoop a generous mound of hot fufu into each bowl and ladle the eru greens and meat around or on top. Serve immediately while the fufu is still soft and stretchy.
Cook’s Notes
- Waterleaf gives eru its characteristic slightly slimy texture, which is completely authentic; do not over-drain it as this is part of the dish's charm.
- If cassava fufu flour is hard to find, substitute with an equal amount of plantain flour or a 50/50 blend of cassava and corn flour for a slightly grainier result.
- Fufu thickens and stiffens as it cools, so always serve it piping hot and tell diners to pinch off small pieces with their fingers rather than a spoon.
- Adjust the palm oil to taste; traditional versions are quite rich, but you can use as little as 3 tablespoons for a lighter finish.
- Kpomo (cow skin) is optional but highly recommended for its authentic chewy texture; soak it in warm water for 30 minutes before cooking to soften.
More Cameroon Recipes You’ll Love
Craving more flavors from Cameroon? Try these traditional recipes:
- Ndolè: Cameroon’s National Dish That Captivates the World
- Cameroon Eru Soup with Smoked Fish and Beef
- Cameroonian Palm Nut Soup with Smoked Fish and Beef
