Eru

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)

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.