Easy way to cook eru, Cameroon eru recipe, afang soup

Boil beef and cow skin until about 90% done, ensuring no water is left in the meat.

Add water leaf to the pot and cook, reducing excess water if necessary.

Stir in the water leaf until cooked down with minimal water.

Add arrow (afang leaves) and mix well with the water leaf.

Add seasoning cube and salt, adjusting salt to taste.

Add a generous amount of crayfish for flavor.

Add a generous amount of palm oil, the only liquid in the dish.

Cover the pot and let it cook for 5 to 7 minutes.

Stir the mixture and taste to adjust seasoning if needed.

If there's excess liquid, add more palm oil and cook to dry it up, covering for another 5 minutes.

Equipment Needed

Dietary

Allergens