In brief
- Eru is a traditional soup from Southwest Cameroon, made with eru (okok) and waterleaf leaves, simmered with meat, smoked fish and palm oil.
- Origin: Southwest Cameroon, Bayangi people, Manyu division.
- Key ingredients: dried eru leaves, waterleaf, beef, smoked fish, red palm oil.
- A family and festive dish, served with water fufu, boiled plantain or garri.
Origins and cultural history of eru
Eru originates from Southwest Cameroon, where it is the speciality of the Bayangi people, in the Manyu division. The dish takes its name from one of the leaves it contains, eru or okok (Gnetum africanum, sometimes accompanied by the related species Gnetum buchholzianum), a Central African forest liana whose young leaves are eaten finely sliced.
A related soup, made with the same liana but under another name, afang, exists on the other side of the border, in the Nigerian state of Cross River, among the Efik and Ibibio peoples. In both Cameroon and Nigeria, the recipe is passed down within families and accompanies festive meals.
What are the key ingredients of eru
Traditional eru combines two leaf vegetables with animal protein and red palm oil, in proportions that vary from family to family.
- dried eru (okok) leaves, finely sliced
- fresh waterleaf, or spinach if unavailable
- beef and beef skin (kanda)
- smoked fish
- dried shrimp
- red palm oil
- chilli pepper
What to know about eru
Eru is a traditional soup from southwestern Cameroon, a specialty of the Bayangi people. It combines eru (okok) leaves, dried and finely sliced, with fresh waterleaf, or spinach if unavailable, and simmers them with beef, beef skin (kanda), smoked fish, dried shrimp, red palm oil and chili. A family and festive dish, eru is served with water fufu, boiled plantain or garri.
Frequently asked questions about eru
Can waterleaf be replaced with another vegetable?
Waterleaf can be replaced with fresh spinach, a common substitution outside Central Africa where it is less available. The texture and taste remain close to the original recipe.
How can eru leaves be kept from becoming slimy?
Once washed, eru leaves should not soak in water again: drain them straight away and work with them quickly, or they will turn slimy when cooked.
Where to find the ingredients for eru in France?
NKOSI sells the smoked fish, dried shrimp and red palm oil for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
