Eru Soup
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Loading... - Ketzia Neba
- 16 Aug 2022
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What is Eru?
Eru is an African wild vegetable. Eru is the common name used for two very similar vines of the species Gnetum africanum and Gnetum buchholzianum.
Eru leaves are eaten raw, or shredded and added to soups, stews, porridges, and fish and meat dishes.
Both species of eru are highly nutritious and an important source of protein, essential amino acids, and minerals. It can be cooked with meats and flavorings to serve as a meal.
Eru soup is an ever-pleasing meal that is very popular in Cameroon and the Bayangis ( a tribe in the southwest province of Cameroon ) love it.
In Nigeria, it is called Ukazi or Afang. Natives of Cross Rivers State use it to prepare the famous Afang soup.
Afang soup has a striking similarity to Eru but it is more “soupy’ and the Eru is ground or pounded before preparation.
Another soup that looks like it is the Edika Ikong, also prepared by the Calabar people of Cross Rivers State in Nigeria. It looks almost like Eru.
Eru Soup Recipe
Eru leaves are difficult to cook, they should be soaked for 3 to 6 hours beforehand. You can also soak the leaves (Eru) for 1 hour long and boil them with baking soda (Kanwan) for 30 minutes.
To start, you wash and cut up all your vegetables (Eru).
If you are using dried Eru, start by soaking it in water. After having cut and washed the beef skin, boil it for 30 minutes then add the beef previously cleaned and cut. Remember to add salt to it.
Let boil for 10 minutes until the gravy is obtained. You can add hot pepper to it. Add the soaked fish at the end of cooking. You have to keep the juice, it will be useful for the rest of the cooking. Read More...
