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Cameroonian eru with leafy greens, beef, crayfish, red palm oil, and soft garri.

Cameroonian Eru

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A rich Cameroonian leafy-greens stew with beef, crayfish, red palm oil, and garri.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cameroonian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Eru stew
  • 1.5 lb frozen chopped waterleaf or spinach thawed and squeezed dry
  • 1 lb beef stew meat cut into bite-size pieces
  • 0.5 cup dried crayfish rinsed and ground
  • 0.333 cup red palm oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 whole Scotch bonnet chili seeded and minced
  • 2 cups water
  • 1 tsp fine salt or to taste
Garri side
  • 2 cups garri
  • 2 cups boiling water plus more as needed

Equipment

  • Large pot
  • Colander
  • Chef's knife
  • Wooden spoon
  • Serving bowl

Method
 

Cook the beef:
  1. Place the beef, onion, garlic, chili, water, and salt in a large pot. Bring to a simmer, cover, and cook for 45 to 55 minutes until the beef is tender.
  2. Stir in the ground crayfish and simmer for 5 minutes so the broth becomes savory and fragrant.
Finish the greens:
  1. Add the squeezed greens to the pot and stir gently. Cook uncovered for 8 to 10 minutes until hot and tender but still visibly leafy.
  2. Pour in the palm oil and simmer for 5 minutes more. Taste and adjust the salt.
Prepare the garri and serve:
  1. Place the garri in a heatproof bowl. Pour in the boiling water gradually, stirring until a smooth, soft mound forms; add a little more water if needed.
  2. Spoon the hot eru into bowls and serve with the warm garri.

Nutrition

Calories: 650kcalCarbohydrates: 62gProtein: 31gFat: 29gSaturated Fat: 15gCholesterol: 75mgSodium: 880mgFiber: 8gSugar: 4g

Notes

  • Squeeze excess water from thawed greens so the stew does not become watery.
  • Dried crayfish is salty; taste before adding more salt.