Cameroon / Soup
Eru And Water Fufu
Eru and water fufu is a common meal in Cameroon. It is very common among the Manyu people of the southwest region of Cameroon.
Ingredients
- eru leaf, cleaned and chopped
- waterleaf, cleaned and chopped
- palm oil1/2 l
- maggi cube
- crayfish, ground2 packet
- dried fish
- meat1/2 kg
- cow skin, cut into pieces1/2 kg
- salt
- green pepper, ground
- chilli, optional; ground
- smoked fish, optional
- spinach, optional
- water fufu mixture, white wrappings
- water, to mix
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 18 steps
Wash the meat and fish. Combine in a pot with 1 maggi cube and a pinch of salt, then steam for about 30 minutes.
Add water leaf to the pot and cook for 3 minutes.
Add eru, and stir until the mixture is soft.
Serve with water fufu.
Soak the eru leaves for 3–6 hours OR soak for 1 hour and boil with baking soda for 30 minutes.
Boil the beef skin for 30 minutes, then add the previously cleaned and cut meat. Don't forget to salt it.
Boil for 10 minutes or until the desired gravy is achieved.
Season with hot pepper if desired.
At the very end of cooking, add the soaked fish. The juice must be saved because it will be necessary for the remaining cooking.
Stir in the spinach or waterleaf to a saucepan. Cook for 10 minutes.
Stir in the eru. Boil, stirring occasionally.
Mix in the palm oil, and cook for 15 minutes.
Mix in the crayfish, and cook for 5–10 minutes.
Serve with water fufu.
Place water fufu in a saucepan and stir with water until lumps are gone.
Place over a burner and stir with a wooden stick at regular intervals for about 45 minutes.
Check to see if it is properly cooked.
Shape into desired forms, then serve hot with eru.
