Eru Soup (Spinach/Okazi leaves)
Prep time
10 mins
Cook time
65 mins
Total time
1 hour 15 mins
Author: AfricanBites
Recipe type: Main
Cuisine: African
Serves: 6-8
Ingredients
- 2 pounds mea( beef, tripe, cow skin)
- 1½ pounds dried fish (smoked turkey)
- ¼ chopped onion
- palm oil 2-4 cups(you can use half corn oil and half palm oil)
- Ground crayfish ½ cup
- Dried chopped Ukazi 5-6 cups
- 2 pounds of frozen spinach
- 2 Maggi/Bouillon
- Salt and pepper
- Scotch bonnet pepper (optional)
Instructions
- Cut the beef in bite size chunks, season with salt, Maggi, and onions and cook until tender. Do the same with cow skin ( they are tough so they take a longer time to to get soft) in a . Use very little water while cooking the meat because eru does not need a lot of water . However, make sure you have at least 2 to 3 cups of stock from the beef. to use in cooking this dish.
- While the meat is cooking soak the dried Okazi/Eru leaves in hot water in a bowl to tenderize the leaves for approximately 10- 15 minutes. Rinse and drain
- Add the assorted meats – beef, cow skin, tripe a dried fish/ turkey to a large stock pot with at least 2 cups of stock. Bring it to a boil and let it simmer for 5 minutes.
- Drain the frozen spinach and add to the pot of assorted meat and fish. Add crayfish and 2 tablespoon bouillon/ Maggi at this point stir, let it cook on medium heat (approximately 10 minutes).
- Add shredded Ukazi/Eru leaves, and red oil. Stir again thoroughly making sure all the contents in the pot blend together .Simmer for another 10 minutes, add stock /water if needed . The fragrant smell that erupts from the dish lets you know it is time to eat.
- Season to taste with salt and more Maggi as needed. ( I usually season my food with salt and Maggie as the dish progresses .)
Cameroon 