World Cuisines

Eru

Cameroon

The forest leaf stew: shredded eru (gnetum) leaves with waterleaf, smoked fish, meat and palm oil — the Cross River forest in a pot. Ingredients: eru leaves (finely shredded), waterleaf or spinach, smoked fish, beef, cow skin, crayfish, palm oil, chiles, periwinkles (in coastal styles).

What it is

The forest leaf stew: shredded eru (gnetum) leaves with waterleaf, smoked fish, meat and palm oil — the Cross River forest in a pot. Ingredients: eru leaves (finely shredded), waterleaf or spinach, smoked fish, beef, cow skin, crayfish, palm oil, chiles, periwinkles (in coastal styles). Recipe: 1) Simmer meats and fish. 2) Add waterleaf; let it release its juices. 3) Stir in eru; cook until tender (eru is stubborn — patience). 4) Finish with crayfish and palm oil. Serve: with water fufu or garri. Flavor: deep forest greens, smoky, rich. History: eru crosses the Cameroon-Nigeria border forests; the leaf is wild-harvested and increasingly precious. See also: Ndolé, Achu.

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