ERU

ERU



The first recipe we are going to discover for this vegetable-themed week is the famous ERU.

This vegetable soup is one of the major symbols of Cameroonian cuisine which is very famous around the country and other countries in the world, mainly francophone’s countries. It is a very healthy meal, as it is made of 75% vegetables and 100% bio-sourced. You must try it!

Recipe for 6 Persons

Ingredients

  • 500g of beef meat, of cow skin
  • 750g dried fish
  • ¼ chopped onion
  • 2-4 cups palm oil
  • 1/2 cup Ground crayfish
  • 500g cups of dried chopped Eru leaves (also called Okok, Nkumu, Ukazi, mfumbua or koko,)
  • 1kg of water leaves (or spinach)
  • 2 Maggi/Bouillon (shrimps taste)
  • 2 seasoning cubes
  • 1 teaspoon of Salt and pepper
  • 1 Scotch bonnet pepper (optional)

Instructions

1.                   Cut the beef into bite-size chunks, season with salt, Maggi bouillon, and onions, and cook until tender. Do the same with cow skin ( they are tough so they take a longer time to get soft). Use very little water while cooking the meat because eru does not need a lot of water. However, make sure you have at least 2 to 3 cups of stock from the beef to use in cooking this dish.

2.                   While the meat is cooking soak the dried Ukazi/Eru leaves in hot water in a bowl to tenderize the leaves for approximately 10- 15 minutes. Rinse and drain (if you buy fresh Eru leaves, then just wash the leaves and drain)

3.                   Add the assorted meats - beef, cow skin, and dried fish to a large stockpot with at least 2 cups of stock and the scotch bonnet. Bring it to a boil and let it simmer for 5 minutes.

4.                   Wash and drain the spinach; slice it and add to the pot of assorted meat and fish. Add crayfish and 2 tablespoons bouillon/ Maggi at this point stir, let it cook on medium heat (approximately 10 minutes).

5.                   Add shredded Ukazi/Eru leaves, and red oil. Stir again thoroughly making sure all the contents in the pot blend together. Simmer for another 10 minutes, add stock /water if needed. The fragrant smell that erupts from the dish lets you know it is time to eat.

6.                   Season to taste with salt and seasoning cube as needed. ( I usually season my food with salt and Maggie as the dish progresses .)

7.                   Serve hot with cassava or corn fufu, waterfufu, pounded yam or garry.

ENJOY YOUR MEAL!

 


ERU

La première recette que nous allons découvrir pour cette semaine basé sur les légumes est le célèbre ERU.

Cette soupe aux légumes est l’un des symboles majeurs de la cuisine camerounaise très connue dans tout le pays et dans d’autres pays du monde, principalement dans les pays francophones. C'est un repas très sain, car il est composé à 75% de légumes et à 100% de produits bio. C’est un plat plein de saveurs, que je recommande absolument !

Recette pour 6 personnes

Ingrédients

§  500g de viande de bœuf, de peau de bœuf

§  750g de poisson fumé

§  ¼ d'oignon haché

§  2 à 4 tasses d'huile de palme

§  1/2 tasse d'écrevisses moulues

§  500g de tasses de feuilles d'Eru hachées séchées (également appelées Okok, Nkumu, Ukazi, mfumbua ou koko)

§  1kg de waterleaves (ou d'épinards)

§  2 Maggi / Bouillon (goût crevettes)

§  2 cubes d'assaisonnement

§  1 cuillère à café de sel et de poivre

§  1 piment en fruit (facultatif)

Instructions

1. Couper le bœuf en petits morceaux, assaisonner avec du sel, du bouillon Maggi et des oignons et cuire jusqu'à ce qu'il soit tendre. Faites de même avec la peau de bœuf (elles sont dures et mettent donc plus de temps à se ramollir). Utilisez très peu d'eau pendant la cuisson de la viande, car les feuilles de eru n'ont pas besoin de beaucoup d'eau. Cependant, assurez-vous d'avoir au moins 2 à 3 tasses de bouillon d’ébullition bœuf à utiliser pour la cuisson de ce plat.

2. Pendant la cuisson de la viande, trempez les feuilles d'Ukazi / Eru séchées dans de l'eau chaude dans un bol pour attendrir les feuilles pendant environ 10 à 15 minutes. Rincer et égoutter (si vous achetez des feuilles fraîches d'Eru, il suffit de laver les feuilles et de les égoutter)

3. Ajouter toutes les viandes - bœuf, peau de bœuf et poisson fumé dans une grande marmite avec au moins 2 tasses de bouillon d’ébullition et le piment écrasé. Porter à ébullition et laisser mijoter 5 minutes.

4. Lavez et égouttez les épinards; trancher et ajouter les à la casserole de viandes et de poisson fumé. Ajouter les écrevisses et 2 cuillères à soupe de Maggi crevette. A ce point remuer et laisser cuire à feu moyen (environ 10 minutes).

5. Ajouter les feuilles d'Ukazi / Eru et l'huile de palme. Remuez à nouveau en vous assurant que tout le contenu se mélange bien. Laisser mijoter encore 10 minutes, ajouter du bouillon / eau si nécessaire. L'odeur parfumée qui se dégage du plat vous fait savoir qu'il est temps de manger.

6. Assaisonner au goût avec du sel et un cube d'assaisonnement à votre convenance. (J'assaisonne généralement mes plats avec du sel et du cube Maggie au fur et à mesure que le plat avance.)

7. Servir chaud avec du fufu de manioc ou de maïs, du waterfufu, de l'igname pilée ou du tapioca.

BON APPÉTIT!





Comments

Post a Comment

Popular posts from this blog

The concept

Image
  The Concept African food history was born out of a passion that exists since a very young age in my grandmother’s kitchen. The African continent is recognized worldwide for its great cultural diversity and its gastronomy is one of the richest and vastest resources of the latter. I would therefore like to share with all of you the secrets learned from this gem while getting educated on the origins and historical background of its various meals. The goal of the blog is simple: discover together weekly recipes from various countries with themes on a type of food or family of foods. Let us educate ourselves on this tasty subject!!😍💪🍛
Read more

SUYA / SOYA

Image
  SUYA The second recipe we are going to see this week is another famous street food known all around the continent called Suya or Soya depending on the regions and the countries. This snack is made with skewered meat (beef or any other fatless meat). It mostly originated from the Hausa ethnic group, one of the largest ethnic groups in West Africa. They would set up their BBQ pits in most neighborhoods, on street corners, selling grill meat, some skewered others not, till every single stick is gone. However, we are going to discover an alternative way of roasting it in the oven. Ingredients 1 cup salted peanuts 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons ground ginger 1 teaspoon crushed red pepper flakes 1 teaspoon garlic powder 2kg of fatless tender meat part of beef (preferably, beef sirloin steak), thinly sliced against the grain 2 tablespoons canola oil 1 teaspoon salt 1 medium onion, cut into wedges 1 large tomato, cut into wedg...
Read more

OKRA SOUP / SAUCE GOMBO

Image
  OKRA SOUP The second recipe we are going to look at is one of the most eaten meal eaten around the continent, and it is none other than OKRA SOUP! This meal’s base is OKRA which can be grounded or sliced. It grows all around the continent, is very low in calories and has a slimy yet consistent texture. The soup is very appreciated because it can be made with any meat, seafood or greens. This is a very healthy meal, you must try and every bite is an explosion of flavour! Recipe for 6 persons Ingredients 700g Okra half minced and half sliced 1 red bell pepper 1kg of Smoked Turkey wings ( or any meat) 1 Small onion minced 1 scotch bonnet or hablanero pepper 3 Tbsp crayfish 200g Spinach 500g shrimps 1 large dry Fish 4 Tbsp Locust bean (also called Iru, or soumbala) (optional) 1/2 to 3/4 Palm oil 1 Tsp Seasoning powder or cube 4 to 5 cups water Instructio...
Read more