Eru
Sud-Ouest · 60 min · Medium · Serves 2
A South-West classic: finely shredded eru (okazi) and waterleaf greens stewed with beef, cow skin, smoked fish and crayfish in plenty of red palm oil.
Ingredients
- 500g Eru leaves (okazi)
- 900g Waterleaf
- 500g Beef
- 200g Cow skin (canda)
- 3 pcs Smoked fish
- 1 pcs Stockfish
- 80g Crayfish
- 500ml Red palm oil
- 3 pcs Hot pepper (chili)
- 4 cubes Seasoning cube (Maggi)
- 10g Salt
Instructions
- In a small pot, combine the beef, cow skin and smoked fish with a splash of water and a pinch of salt. Cover and steam on medium heat for 5 minutes.
- Stir in the chopped waterleaf and cook uncovered for 2–3 minutes until it wilts and releases its juices.
- Gradually add the shredded eru, folding it in continuously to combine with the waterleaf.
- Make a well in the centre, pour in the red palm oil, then add the crayfish, chopped chili, seasoning cubes and salt.
- Stir thoroughly and cook uncovered on medium-low for 5–7 minutes, stirring occasionally, until the liquid evaporates and the eru is glossy with oil.