Eru is a rich leafy-green stew from Cameroon, especially associated with the country’s Southwest and Northwest regions. Finely shredded eru leaves simmer with waterleaf, palm oil, smoked fish and meat until tender; it is commonly served with fufu or another starchy side. Recipes vary by household and by the greens available, but the key is cooking the leaves until soft without letting the pot dry out.
Ingredients
- 8 oz (225 g) dried or frozen shredded eru leaves, also called okazi or afang
- 1 lb (450 g) fresh waterleaf, washed and chopped; or 10 oz (285 g) frozen spinach, thawed and squeezed lightly
- 1 lb (450 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked fish, bones and skin removed as needed, flaked into large pieces
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 cup (240 ml) water, plus up to 1 cup (240 ml) more as needed
- ¾ cup (180 ml) red palm oil
- 1 tsp (5 g) fine salt, divided, or to taste
- 1 tsp (2 g) ground white or black pepper
- 1–2 Scotch bonnet peppers, finely chopped, or ½–1 tsp (1–2 g) ground chili, optional
- 1 smoked or dried crayfish, about 1 oz (28 g), ground, optional; dried shrimp can substitute but taste sweeter and less earthy
Instructions
- Prepare the leaves and fish. If using dried eru, rinse it well and soak in warm water for 15 minutes, then drain and squeeze out excess water. Frozen eru should be thawed and drained. Rinse fresh waterleaf thoroughly and chop it; if using frozen spinach, thaw and squeeze it lightly. Check the smoked fish carefully for bones, then flake it into large pieces. Dried eru can be fibrous, so cut longer strands into shorter lengths.
- Simmer the beef. Put the beef, onion, ½ tsp (2.5 g) salt, pepper and 1 cup (240 ml) water in a heavy pot. Cover and bring to a boil, then reduce the heat and simmer for about 35–45 minutes, stirring occasionally, until the beef is tender. Add a splash of water if the pot becomes dry before the beef is done. For food safety, check that beef reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; stew meat is usually cooked well beyond this temperature until tender.
- Add the waterleaf and seasonings. Stir the waterleaf into the beef and cooking liquid. Cover and cook for 8–10 minutes, until the leaves have wilted and released liquid. Add the smoked fish, ground crayfish if using, chili and remaining ½ tsp (2.5 g) salt. Stir gently so the fish stays in pieces.
- Cook the eru. Add the drained eru and palm oil. Stir thoroughly to coat the leaves, then cook uncovered over medium-low heat for 20–25 minutes, stirring every few minutes. If the mixture looks dry or sticks to the pot, add water 2 tablespoons (30 ml) at a time. The finished stew should be moist and glossy, not soupy, and the eru should be soft rather than chewy.
- Taste and finish. Taste and adjust salt or chili. If there is excess liquid, simmer uncovered for a few more minutes; if it is too thick, stir in a little hot water. Remove from the heat and serve hot.
Tips
- Find the right greens: Eru, also sold as okazi or afang, is a firm, fibrous leaf often sold dried or frozen in African grocery shops. There is no exact substitute. Spinach can replace waterleaf, but it cannot fully replace eru’s distinctive texture and earthy flavor.
- Rinse dried leaves well: Rinsing and soaking help remove grit and soften the strands. Drain them thoroughly so the stew does not become watery.
- Use palm oil thoughtfully: Red palm oil gives the stew its characteristic color and flavor. If unavailable, neutral oil will work, but the result will taste different and look less traditional. Add oil gradually if you prefer a lighter stew.
- Check smoked fish for bones: Fish may contain small bones even when sold cleaned. Pick through it before adding, and stir gently after it goes into the pot.
Serving Suggestions
Serve eru hot with water fufu, pounded yam, garri fufu or another firm swallow that can scoop up the leaves and sauce. Boiled or steamed rice is a convenient alternative, although it is not the customary pairing in many homes. Because the stew is savory and oil-rich, a modest serving of the starchy side is usually enough. Put extra chili on the table so guests can choose their preferred heat.
Variations
Meat and seafood combinations vary. Use beef with smoked fish as written, or replace some of the beef with smoked turkey or cow skin; adjust the simmering time according to the ingredient and make sure everything is thoroughly heated. For a seafood-forward pot, increase the smoked fish and omit the beef, adding the fish after the waterleaf has softened so it does not break apart during a long simmer.
For a milder version, leave out the Scotch bonnet and use black pepper only. If fresh waterleaf is unavailable, thawed spinach is a practical substitute; it tends to release less liquid, so add water gradually and check the texture while the eru cooks. Families also adjust the amount of palm oil, salt and ground crayfish to suit their ingredients and preferences.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The stew keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-sized airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating. Do not leave cooked stew at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Reheat only the portion you need on the stovetop over medium-low heat, stirring often and adding a tablespoon or two of water if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a covered portion, stirring partway through, until it is steaming hot throughout and reaches 165°F (74°C).
Frequently Asked Questions
What is eru called in other places?
Eru is also commonly labeled okazi or afang in markets and recipes. Names and preferred greens can differ across communities, so check that the package contains the shredded leaf intended for eru stew.
Can I make eru without waterleaf?
Yes. Thawed spinach is the most convenient substitute, though the stew will have a slightly different texture and flavor. Squeeze out excess water before adding it, then add small amounts of water only if the pot needs moisture.
Does eru need to be soaked?
Dried eru benefits from a rinse and a 15-minute warm-water soak to remove grit and soften it. Frozen or fresh eru generally needs thawing or rinsing rather than soaking; follow package directions if they differ.
Why is my eru stew tough?
The leaves may need more cooking, particularly if they were dried or cut into long strands. Keep the pot over low to medium-low heat and cook until the eru is tender, adding water a little at a time if the mixture is drying out.
Can I make it ahead?
Yes. You can cook the stew a day ahead, cool it promptly and refrigerate it. Reheat it gently to 165°F (74°C); add a splash of water if it has thickened in the refrigerator.
Is eru very spicy?
It depends on the cook. Scotch bonnet is optional, so omit it for a mild stew or add only a small amount for gentle heat. The smoked fish, crayfish and palm oil provide plenty of savory flavor without chili.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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