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Eru

Name: Eru
Total time: 60 min
Yield: Serves 4
Cuisine: Cameroon
Ingredients: 400g Eru Leaves (or spinach); 150g Cow Skin (or beef jerky); 150g Smoked Fish; 4 tbsp Palm oil; 1 Onion; 1 Red Chili Pepper

Side Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Wild greens simmered with cow skin and smoked fish — a rich leafy dish loved in southwest Cameroon.

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📖 The Story Behind This Dish

Eru is a traditional dish from southwest Cameroon: the wild leafy vegetable eru is finely shredded and slowly simmered with cow skin (kanda), smoked fish, and palm oil. It has a distinctive texture and a deep, earthy flavor of the forest. It's eaten with water fufu (a cassava dough) and served at weddings and celebrations.

🌆 Where it's eaten: At a village feast in the Southwest Region, a huge pot of eru is shared out and guests roll it up by hand with water fufu.

🥕 Ingredients (serves 4)

Eru Leaves (or spinach) 400g
Cow Skin (or beef jerky) 150g
Smoked Fish 150g
Palm oil 4 tbsp
Onion 1
Red Chili Pepper 1

👩‍🍳 Instructions

Parboil the cow skin until tender and cut into strips.
Bone the smoked fish and flake the flesh.
Sauté onion and chili in palm oil.
Add the cow skin and smoked fish with a little water and simmer.
Add the shredded greens and simmer until thick.

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