Cookbook:Eru And Water Fufu

Eru and water fufu is a common meal in Cameroon. It is very common among the Manyu people of the southwest region of Cameroon.

Eru

 * Eru leaf, cleaned and chopped
 * Water leaf, cleaned and chopped
 * ½ litre palm oil
 * Maggi cube
 * 2 wrappings ground crayfish
 * Dry fish
 * ½ kg meat
 * ½ kg cow skin, cut into pieces
 * Salt
 * Green pepper, ground
 * Chilli pepper (optional), ground
 * Smoked fish (optional)
 * Spinach (optional)

Water fufu

 * White wrappings of water fufu mixture
 * Water (to mix)

Equipment

 * Pot
 * Knife
 * Stovetop
 * Mortar and pestle
 * Cooking spoon

Method 1

 * 1) Wash the meat and fish. Combine in a pot with 1 maggi cube and a pinch of salt, then steam for about 30 minutes.
 * 2) Add water leaf to the pot and cook for 3 minutes.
 * 3) Add eru, and stir until the mixture is soft.
 * 4) Serve with water fufu.

Method 2

 * 1) Soak the eru leaves for 3–6 hours OR soak for 1 hour and boil with baking soda for 30 minutes.
 * 2) Boil the beef skin for 30 minutes, then add the previously cleaned and cut meat. Don't forget to salt it.
 * 3) Boil for 10 minutes or until the desired gravy is achieved.
 * 4) Season with hot pepper if desired.
 * 5) At the very end of cooking, add the soaked fish. The juice must be saved because it will be necessary for the remaining cooking.
 * 6) Stir in the spinach or waterleaf to a saucepan. Cook for 10 minutes.
 * 7) Stir in the eru. Boil, stirring occasionally.
 * 8) Mix in the palm oil, and cook for 15 minutes.
 * 9) Mix in the crayfish, and cook for 5–10 minutes.
 * 10) Serve with water fufu.

Water fufu

 * 1) Place water fufu in a saucepan and stir with water until lumps are gone.
 * 2) Place over a burner and stir with a wooden stick at regular intervals for about 45 minutes.
 * 3) Check to see if it is properly cooked.
 * 4) Shape into desired forms, then serve hot with eru.