Make Eru a Cameroonian traditional meal

How to Make the Perfect Eru

Hi everyone! I hope this Eru recipe was easy to follow and super helpful. One of the most common issues people face when cooking Eru is getting the texture right. Either there’s too much Eru, making it hard, or too much spinach/waterleaf, making it too soft. The trick? Gradually add the Eru, just like I showed in the video, until you find the perfect balance.

If you’re not a fan of oil, feel free to cut back on it, and if you don’t eat spicy food, you can skip the pepper. That said, pepper really elevates Eru to the next level! Also, don’t forget to pick out the long, tough pieces of Eru—they can be annoying to chew.

Pro Tip: Let your Eru soak in water for about 30 minutes before cooking to soften it and make it easier to handle.

Ingredients
• Eru: 1½ bags
• Spinach: 2 packs
• Palm oil
• Crayfish: 1 cup (blended)
• Pepper: To taste
• Beef bouillon
• Salt: 1 teaspoon
• Dry fish
• Goat meat
• Beef
• Cowskin (kpomo)
• Shaki (stripe)

Cook Time: 30–40 minutes
Heat Level: Medium heat #viralvideo #food #africanfood #erusoup #cameroonianfood #cameroonfood #cameroonianyoutubers