Eru Stew

Ingredients

• 2 cups (470ml) eru leaves, washed and chopped 2 cups (470ml) eru leaves, washed and chopped
• 1 cup (235ml) okazi leaves, washed and chopped 1 cup (235ml) okazi leaves, washed and chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons red palm oil 2 tablespoons red palm oil
• 1 cup (200g) smoked fish, deboned and flaked 1 cup (200g) smoked fish, deboned and flaked
• 1 cup (200g) beef, cut into small pieces 1 cup (200g) beef, cut into small pieces
• 2 tablespoons crayfish powder 2 tablespoons crayfish powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 scotch bonnet pepper, finely chopped (optional for heat) 1 scotch bonnet pepper, finely chopped (optional for heat)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the red palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the smoked fish, crayfish powder, diced tomatoes, and bell pepper. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Add the chopped eru and okazi leaves to the pot, along with the scotch bonnet pepper if desired. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the leaves are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Eru Stew hot with fufu or boiled rice.

Treat your ingredients with care...

• Eru Leaves — Make sure to wash the leaves thoroughly and remove any tough stems before chopping.
• Okazi Leaves — Similarly, wash the okazi leaves well and remove any tough stems before chopping.
• Red Palm Oil — Use authentic red palm oil for an authentic flavor and vibrant color in the stew.
• Smoked Fish — Debone and flake the smoked fish before adding it to the stew for easy consumption.
• Crayfish Powder — If you can't find crayfish powder, you can substitute it with shrimp powder for a similar flavor.

Tips & Tricks

• To enhance the smoky flavor, you can grill the beef before adding it to the stew.
• Adjust the spiciness by adding more or less scotch bonnet pepper according to your preference.
• For a thicker stew, you can add a tablespoon of ground melon seeds (egusi) during the cooking process.
• Leftover Eru Stew can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.
• Feel free to experiment with different combinations of leafy greens, such as spinach or kale, if eru and okazi leaves are not available.

Serving advice

Serve the Eru Stew hot with a side of fufu or boiled rice. The thick and flavorful stew pairs well with the soft and doughy texture of fufu or the fluffy grains of rice.

Presentation advice

Garnish the Eru Stew with a sprinkle of chopped fresh parsley or cilantro for a pop of color. Serve it in a traditional Cameroonian clay pot or a rustic earthenware bowl to enhance the cultural experience.