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.
Total Time
1 hour
Servings
8
Eru leaf, cleaned and chopped
Water leaf, cleaned and chopped
½ litre palm oil
Maggi cube
2 wrappings ground crayfish
Dry fish
½ kg meat
½ kg cow skin, cut into pieces
Salt
Green pepper, ground
Chilli pepper (optional), ground
Smoked fish (optional)
Spinach (optional)
White wrappings of water fufu mixture
Water (to mix)
Wash the meat and fish. Combine in a pot with 1 maggi cube and a pinch of salt, then steam for about 30 minutes.
30 minutes
Add water leaf to the pot and cook for 3 minutes.
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.
3–6 hours
Boil the beef skin for 30 minutes, then add the previously cleaned and cut meat. Don't forget to salt it.
30 minutes
Boil for 10 minutes or until the desired gravy is achieved.
10 minutes
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.
10 minutes
Stir in the eru. Boil, stirring occasionally.
Mix in the palm oil, and cook for 15 minutes.
15 minutes
Mix in the crayfish, and cook for 5–10 minutes.
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.
45 minutes
Check to see if it is properly cooked.
Shape into desired forms, then serve hot with eru.