Eru Soup Recipe
Cameroonian Soup made with a combination of green leaves and proteins. Very Flavorful
Servings: 4 People
Calories: 891kcal
Ingredients
- 5 Cups Dried Eru or Ukazi leaves. packed
- 500 grams Waterleaves or spinach Sliced Or 500g frozen
- ½ Cup ground Crayfish
- 2 lb Cow Skin, tripe and beef cut into chunks
- 1 cup Smoked fish deboned
- 2 Habenero peppers optional
- 1 teaspoon salt
- 2 teaspoon Seasoning powder
- 3 -4 Cups Palm oil
- 3-4 cups Water
Instructions
- If using dried eru or okazi leaves, soak in warm to touch water for 30 minutes to 1 hour before cooking to maintain its green color. Read the notes above for tips.
- In a pot, add the beef and cow skin. Sprinkle the 1 teaspoon salt and 2 teaspoon seasoning powder, add water and cook on high heat till tender. Check every 5 minutes to add water in batches.
- In a separate pot, boil the tripe with water, salt, and seasoning powder till tender. Boil till the water dries. If you are not using tripe, Skip it!
- When the beef and cow skin are thoroughly cooked, and the water dries, add the cooked tripe, water leaves, or spinach.
- Cook on high heat and continue stirring for about 5 minutes so the spinach or water leaves don't turn brown. They will produce enough juice to soften the eru.
- Now drain eru from the water and add into the pot, mix till combined and let it cook for 5 minutes.
- Add palm oil and thoroughly mix. Then add crayfish, smoked fish, and habanero peppers. Remember, the beef already contains salt and seasoning powder. Now stir till combined. Let it cook for another 3-5 minutes.
- Taste to adjust seasonings. If eru is too watery, let it cook to dry. If too dry, add little water.
- Serve with a side of choice and enjoy.
Video
Nutrition
Calories: 891kcal | Carbohydrates: 6g | Protein: 65g | Fat: 68g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 175mg | Sodium: 1076mg | Potassium: 1438mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14735IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 7mg