Here’s a step-by-step recipe for making traditional Cameroon ERU Soup that captures its essence:
Start by gathering your ingredients. You'll need:
- 2 cups of dried eru leaves (or spinach if unavailable)
- 1-2 cups of water
- 600g of meat (beef, goat, or chicken)
- 2-3 cups of rich palm oil
- 1 cup of ground crayfish
- 2-3 tablespoons of ground pepper (adjust to taste)
- 2-3 onions, finely chopped
- Salt to taste
- 2-3 stock cubes
- Optional: 1-2 cups of ground nuts (peanuts) for added flavor
Begin by preparing your meat. Cut it into bite-sized pieces and place it in a pot with some chopped onions, salt, and water. Boil until tender, about 30-40 minutes.
While the meat cooks, rinse the dried eru leaves thoroughly to remove any impurities. If you're using spinach, this step is still essential to ensure freshness. Once rinsed, set them aside.
Once the meat is tender, add the palm oil to the pot and stir well. Allow this to cook for 5 minutes, letting the flavors mingle.
Next, stir in the ground crayfish and ground pepper. Mix them into the pot, ensuring an even distribution. This will add a delightful depth of flavor to the soup.
Carefully add in the rinsed eru leaves (or spinach) to the mixture. Stir gently until the leaves are fully incorporated and have wilted, which should take about 5-10 minutes.
At this point, if you're including ground nuts, add them in as well. They will enrich the soup and give it a creamier texture.
Season to taste with additional salt and stir in the stock cubes, allowing everything to simmer for another 10-15 minutes. Check the consistency; if you prefer a thicker soup, let it reduce a bit longer.
Once the soup reaches your desired flavor and consistency, taste one last time to adjust seasoning as necessary.
Serve this flavorful ERU Soup hot, alongside some fufu or plantains for a traditional meal that showcases the heart of Cameroon’s culinary culture. Enjoy your cooking!
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