Cameroon | Stew

Eru

A hearty stew of shredded eru leaves and waterleaf cooked with palm oil, smoked fish, and cow skin. A signature dish of the South-West Cameroon region.

Country
Cameroon
Region
Central Africa
Time
70 min
Serves
6
Level
medium
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Cameroon
5 steps 30 min prep 40 min cook (check method) 70 min total medium
1
Prepare the leaves
Wash the eru leaves thoroughly. If using fresh, shred into very thin strips. Wash and roughly chop the waterleaf.
Kitchen noteEru leaves should be cut as thinly as possible — this is key to the texture.
2
Cook the waterleaf
Place the waterleaf in a dry pot over medium heat. Cook, stirring occasionally, until it wilts and releases all its water, about 10 minutes. Drain off the excess liquid.
Kitchen noteWaterleaf releases a lot of water — draining it prevents a watery final dish.
Wilt waterleaf 10:00
3
Add palm oil and proteins
Add palm oil to the wilted waterleaf. Stir in the smoked fish, cow skin, and ground crayfish. Cook for 5 minutes to meld the flavours.
Cook proteins 05:00
4
Add eru leaves
Add the shredded eru leaves and stir to combine. The eru should absorb the palm oil and soften slightly. Cook on low heat for 20 minutes, stirring occasionally.
Kitchen noteDo not add water — the dish should be dry and oily, not soupy.
Cook eru 20:00
5
Season and serve
Season with salt and stir. Serve hot with garri soaked in cold water or fufu corn.
Kitchen noteEru is traditionally eaten with the fingers, using garri as a scoop.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Family meals, ceremonies, Sunday lunch. Plan on a medium cook. Allow about 70 minutes total.

What to serve alongside it

Garri (cassava granules soaked in water) or fufu corn

Regional lane

Leafy stew table. Ndole, eru, waterleaf, groundnut, smoked fish, and bitter-leaf depth.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Overcooking the greens until the color and texture collapse.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • Greens should be cooked through but still look alive and glossy.
  • The aroma should smell rounded rather than raw or sharp.
Pantry lane

bitter leaves, groundnut, eru leaves, waterleaf, palm oil

Recipe photos

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Eru recipe from Cameroon
Eru finished dish
Chef board

Build the table around Eru

Garri (cassava granules soaked in water) or fufu corn

Best route from here

Leafy stew table

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