התמונה להמחשה בלבדTraditional Cameroonian Eru
A rich and complex stew from traditional Cameroonian cuisine, featuring premium cuts of beef, smoked fish, and unique leafy greens slow-cooked in high-quality palm oil. The marriage of deep meat textures with the subtle heat of Scotch Bonnet peppers creates an authentic and evocative culinary experience, perfect for aficionados of bold, traditional African flavors.
- 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 color and soften it.
- 2In a large pot, combine the meat and stock, and bring to a simmer over medium-high heat for about 5-7 minutes until the stock is nearly evaporated.
- 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 rich and complex stew from traditional Cameroonian cuisine, featuring premium cuts of beef, smoked fish, and unique leafy greens slow-cooked in high-quality palm oil. The marriage of deep meat textures with the subtle heat of Scotch Bonnet peppers creates an authentic and evocative culinary experience, perfect for aficionados of bold, traditional African flavors.
