🇨🇲 How to cook Cameroonian Eru with Spinach | Recipe with measurements |

THE MEAT WAS ALREADY COOKED BEFORE I ADDED IT IN THE ERU
#eru #cameroonfood #erurecipe #afangsoup
Hey everyone! I hope this Eru recipe was helpful and easy to follow. The most common problem people have when cooking Eru is either putting too much Eru or too much spinach/water leaf.. So the Eru ends up too hard or too soft. Gradually adding the Eru like I did in the video is a good way to determine how much Eru you need.
You don’t have to use a lot of oil like I did if your not an oil fan. And if you don’t eat spicy food then cook it without pepper, but I must say pepper really takes Eru to another level! As you cook your Eru, make sure you select the long weird pieces out or it will be annoying to eat it.


Ingredients
Eru - 1 and a half 2 gallon zip lock bag
Spinach - 4 packs - I got it from giant
Palm oil - 6 cups
Crayfish - 1 cup (already blended)
Pepper - Put as much as you can handle
Beef bouillon - 3 table spoons
Salt 1 and a half teaspoon
Cook time - 20- 25 minutes
Cook on medium heat so the Eru doesn’t burn at the bottom.
Now go and make the best Eru ever! Come back and let me know how it turned out!


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