Eru

Ingredients11

• eru leaves (Gnetum africanum), finely shredded500 g
• waterleaf, chopped400 g
• palm oil150 ml
• smoked fish, deboned and flaked300 g
• cow skin, boiled and cut into pieces200 g
• stockfish, soaked and flaked150 g
• ground crayfish4 tbsp
• fresh hot peppers, ground2
• onion, finely chopped1
• seasoning cubes2
• salt1 tsp

Method

1. Rinse the shredded eru leaves and waterleaf separately and drain well.
2. Place the cow skin, smoked fish, and stockfish in a pot with a little water, the onion, and seasoning cubes; simmer until the meats are tender and the liquid is reduced.
3. Add the palm oil and ground pepper and stir over medium heat until the oil is well blended.
4. Stir in the ground crayfish and salt.
5. Add the waterleaf and cook for a few minutes until it wilts and releases its juice.
6. Add the eru leaves and simmer gently, stirring, until the leaves are tender but still green, about 15 minutes.
7. Adjust salt, then serve hot with fufu, garri, or pounded yam.