Cookbook:Eru And Water Fufu
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Eru And Water Fufu | |
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Category | Soup recipes |
Servings | 8 |
Time | 1 hour and 45 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Eru and water fufu is a common meal in Cameroon. It is very common among the Manyu people of the southwest region of Cameroon.
Ingredients
[edit | edit source]Eru
[edit | edit source]- 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)
Water fufu
[edit | edit source]- White wrappings of water fufu mixture
- Water (to mix)
Equipment
[edit | edit source]- Pot
- Knife
- Stovetop
- Mortar and pestle
- Cooking spoon
Procedure
[edit | edit source]Eru
[edit | edit source]Method 1
[edit | edit source]- Wash the meat and fish. Combine in a pot with 1 maggi cube and a pinch of salt, then steam for about 30 minutes.
- Add water leaf to the pot and cook for 3 minutes.
- Add eru, and stir until the mixture is soft.
- Serve with water fufu.
Method 2
[edit | edit source]- Soak the eru leaves for 3–6 hours OR soak for 1 hour and boil with baking soda for 30 minutes.
- Boil the beef skin for 30 minutes, then add the previously cleaned and cut meat. Don't forget to salt it.
- Boil for 10 minutes or until the desired gravy is achieved.
- 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.
- Stir in the eru. Boil, stirring occasionally.
- Mix in the palm oil, and cook for 15 minutes.
- Mix in the crayfish, and cook for 5–10 minutes.
- Serve with water fufu.
Water fufu
[edit | edit source]- 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.
- Check to see if it is properly cooked.
- Shape into desired forms, then serve hot with eru.