Stew
Eru
About
A dense forest-vegetable dish of finely shredded eru (okazi) and waterleaf cooked with red palm oil, meat and dried fish — a beloved South-West Cameroonian speciality.
Equipment
- Heavy pot
- Knife
- Bowl
Ingredients
Shredded eru (okazi) leaves3 cups
Waterleaf, roughly chopped3 cups
Red palm oil¾ cup
Beef, cubed300 g
Kanda (cow skin/tripe), cleaned200 g
Dried fish, cleaned1 cup
Ground crayfish½ cup
Scotch bonnet pepper, groundto taste
Stock cubes2
Saltto taste
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