Fufu and Eru : Uncover the Traditional Delights of Cameroonian Cuisine

Wash the eru leaves thoroughly and set aside.

Heat palm oil in a pot over medium heat until it becomes clear.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Incorporate the meat and cook until browned, about 5-7 minutes.

Add smoked fish, stockfish, and prawns; stir well to combine.

Season with salt, pepper, and seasoning cubes; cook for another 5 minutes.

Pour in water to cover the mixture and bring to a boil.

Reduce heat and simmer for 15-20 minutes until the meat is tender.

Add the washed eru leaves and stir to combine.

In a separate bowl, mix ground egusi with a little water to form a paste.

Add the egusi paste to the pot and mix well.

Simmer for an additional 10 minutes, stirring occasionally.

Add crayfish and bitter leaf; stir and cook for another 5 minutes.

Taste and adjust seasoning if necessary.

Serve hot with fufu or rice.

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