Eru avec Garri (Eru with Garri) is a traditional Cameroonian recipe for a classic stew of meat in an afang (eru) leaf, waterleaf, red palm oil and dried crayfish base. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Eru with Garri (Eru avec Garri).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Cameroonian stew made from the leaves of the forest plant Gnetum africanum, known as eru, afang, ukazi or okazi.
Ingredients:
750g meat (typically beef, but you can also use dried and smoked fish, cow skin and giant land snails in its preparation)
500g eru leaves
400g waterleaf
300ml red palm oil
100g dried crayfish (or dried prawns)
1 small onion, chopped
2 Maggi cubes
salt and freshly-ground black pepper, to taste
Method:
Slice the meat into bite-sized pieces. Place in a pan with the onions and pour in enough water to cover. Season to taste with salt and crumble in 1 Maggi cube. Bring to a boil, reduce to a brisk simmer and cook for 20 minutes.
Whilst the meat mixture is cooking, wash the eru leaves and drain in a colander. Wash and shred the water leaves. When the meat is almost cooked add the waterleaf and continue cooking for 5 minutes more then add the eru leaves and mix thoroughly to combine.
Cook for 5 minutes more then add the dried crayfish and mix well. Bring back to a simmer and cook for 5 minutes more, adding a little more water, if needed.
Stir in the palm oil then reduce to a gentle simmer, cover and cook for 10 minutes more.
Adjust the seasonings to taste and serve hot with rice.
If you do not have access to waterleaf, then you can substitute spinach.
)
