Eru (soup)
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Eru is a soup from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is stewed with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.
This dish is traditionally eaten with fermented water-fufu or garri.
Eru Recipe
A woman slicing Eru leaves
Cooking process
Eru leaves for sale
Crayfish used for cooking Eru soup
White fermented cassava flour locally called "water Fufu"
Cassava flour is eaten with Eru soup
Cow skin locally called "canda"
Lunch is ready! water fufu and Eru soup
Cow skin in Eru soup
Cassava Tubers
See also[]
- Cuisine of Cameroon
- List of African dishes
- List of vegetable soups
References[]
- Grubben, G.J.H. (2004). Vegetables. Plant resources of tropical Africa. PROTA Foundation. p. 520. ISBN 978-90-5782-147-9.
Categories:
- Cameroonian cuisine
- Vegetable soups
- Cameroon stubs
- African cuisine stubs
- Soup stubs