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Recipe Detail

Eru Soup (Spinach/Okazi leaves)

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  • Brief Description

    Eru Soup (Spinach/Okazi leaves) - healthy satisfying Cameroonian green dish loaded with other protein and aromatics that will make you sing for joy. Best paired with your favorite starchy sides!

  • Main Ingredient

    Beef

  • Category:  Soups

  • Cuisine:  African

  • Prep Time:  10 min(s)

  • Cook Time:  75 min(s)

  • Recipe Type:  Private

  • Source:

  • Tags:

  • Notes:

  • Posted By:  DHAPP

  • Posted On:  Jul 22, 2021

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Number of Servings:

Ingredients:

  1. 2 pounds - Meat (beef, tripe, cow skin, smoked turkey)
  2. 1 1/2 pounds - Dried fish
  3. 1/4 whole - Chopped onion
  4. 2 cups - 2-4 Cups palm oil , you can use half corn oil and half palm oil
  5. 1/2 cups - Ground crayfish
  6. 5 cups - 5-6 cups dried chopped Ukazi
  7. 2 pounds - Frozen spinach
  8. 2 whole - Maggi/Bouillon
  9. - Salt and pepper, to taste
  10. - Scotch bonnet pepper optional
  11. 2 pounds - Meat (beef, tripe, cow skin, smoked turkey)
  12. 1 1/2 pounds - Dried fish
  13. 1/4 whole - Chopped onion
  14. 2 cups - 2-4 Cups palm oil , you can use half corn oil and half palm oil
  15. 1/2 cups - Ground crayfish
  16. 5 cups - 5-6 cups dried chopped Ukazi
  17. 2 pounds - Frozen spinach
  18. 2 whole - Maggi/Bouillon
  19. - Salt and pepper, to taste
  20. - Scotch bonnet pepper optional

Directions:

1. Cut the beef in bite size chunks, season with salt, Maggi, and onions and cook until tender. Do the same with cow skin ( they are tough so they take a longer time to to get soft) in a. Use very little water while cooking the meat because eru does not need a lot of water. However, make sure you have at least 2 to 3 cups of stock from the beef. to use in cooking this dish.

2. While the meat is cooking soak the dried Okazi/Eru leaves in hot water in a bowl to tenderize the leaves for approximately 10- 15 minutes. Rinse and drain

3. Add the assorted meats - beef, cow skin, tripe a dried fish/ turkey to a large stock pot with at least 2 cups of stock. Bring it to a boil and let it simmer for 5 minutes.

4. Drain the frozen spinach and add to the pot of assorted meat and fish. Add crayfish and 2 tablespoon bouillon/ Maggi at this point stir, let it cook on medium heat (approximately 10 minutes).

5. Add shredded Ukazi/Eru leaves, and red oil. Stir again thoroughly making sure all the contents in the pot blend together .Simmer for another 10 minutes, add stock /water if needed. The fragrant smell that erupts from the dish lets you know it is time to eat.

6. Season to taste with salt and more Maggi as needed. (I usually season my food with salt and Maggie as the dish progresses.)


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