Eru

Ingredients

• 500 g sliced eru (okok) leavesFind in the shop →
• 500 g waterleaf (or spinach)Find in the shop →
• 500 g beef and 300 g cow skin (kanda)Find in the shop →
• 1 smoked fish and dried crayfishFind in the shop →
• 300 ml palm oilFind in the shop →
• Chili, stock cubes, salt; serve with water fufu or garriFind in the shop →

Method

1. Cook the beef and cow skin, cut into pieces, with salt and a stock cube until tender.
2. Add the chopped waterleaf: it releases a lot of water; cook 10 minutes.
3. Add the flaked smoked fish and ground crayfish.
4. Add the eru little by little while stirring, then the palm oil and chili.
5. Cook 20 minutes over low heat, stirring, until almost all the water has evaporated.
6. Serve hot with water fufu or garri.