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Follow this simple and easy recipe to make Eru Soup from Cameroon!
Eru Soup, made with Spinach and Eru leaves, is a Cameroonian dish loaded with proteins. The aroma from Eru Soup is a mouth-watering delight. This soup is best served with your favorite starchy sides!
Eru Soup
Eru Soup, made with Spinach and Eru leaves, is a Cameroonian dish loaded with proteins. The aroma from Eru Soup is a mouth-watering delight. This soup is best served with your favorite starchy sides!
- 2 onion (chopped)
- 3 cups palm oil
- 2 pounds meat (beef, tripe, cow skin, smoked turkey)
- 1 pounds dried fish
- 1/2 cup Ground crayfish
- 5-6 cups Dried chopped Eru leaves
- 2 pounds of frozen spinach
- Salt and pepper
- 2 Bouillon cubes
- Scotch bonnet pepper (optional)
- Cut meat into 1 inch chunks, season with salt, bouillon cubes, and onions and cook until tender. Be sure save 2 to 3 cups of stock from the meat to use in cooking this dish.
- While the meat is cooking, soak dried Eru leaves for about 10 -15 minutes in hot water in a bowl to tenderize the leaves. Rinse and drain.
- Add the assorted meats – beef, cow skin, tripe, fish, or 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 bouillon cubes and stir, let it cook on medium heat about 10 minutes.
- Add shredded Eru leaves and red oil. Stir again thoroughly making sure all the contents in the pot blend together.
- Simmer 10 more minutes, add stock/water if needed.
- Season to taste with salt and more bouillon as needed.
