Eru Soup Recipe (Cameroonian Wild Vegetable Soup)
Shredded eru leaves cooked down with waterleaf or spinach, palm oil, crayfish, smoked fish, beef and cow skin. A classic from southwest Cameroon.
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Cooking tools:
- Stove
- Pot
- Stockpot
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Wooden spoon
- Serving bowl
Ingredients
- 100 g dried eru (okok) leaves, finely shredded
- 750 g waterleaf, or spinach as a substitute
- 500 g beef
- 500 g cow skin, cut into pieces
- 500 g smoked fish
- 30 g crayfish (madjanga), ground
- 500 ml red palm oil
- 2 pinches chilli powder
- Salt, to taste
- Kanwa (potash) or bicarbonate of soda, a small pinch (optional, for softening)
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