התמונה להמחשה בלבדTraditional Cameroonian Eru
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In traditional cameroonian eru, dry eru/okazi or 5 cups fresh, chopped waterleaf or spinach and crayfish are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1If using dried eru/okazi, soak in warm water for at least 30 minutes before cooking. Optionally, add a little baking soda to brighten the colour and soften it.
- 2Add the meat and stock, and bring to a simmer over medium-high heat for about 5-7 minutes until the stock is nearly evaporated to a large pot and mix until evenly combined.
- 3Add the spinach and cook for 5 minutes until wilted, stirring occasionally to prevent browning.
Nutrition
- Calories
- 626
- Protein
- 8.5g
- Carbs
- 21g
Recommended Equipment & Products
- Immersion blender
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Chef tips
Make a big batch and freeze leftovers — this soup tastes even better the next day!
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In traditional cameroonian eru, dry eru/okazi or 5 cups fresh, chopped waterleaf or spinach and crayfish are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
