Ingredients:
- Sliced Eru/Okazi vegetable (2500g)
- Palm oil (1 Liter)
- Waterleaf or spinach (2500g)
- Ground Crayfish (100g) – optional
- Smoked fish or stock fish (optional)
- Pepper (ground or 3 hot peppers)
- Stock cube
- Salt to taste
- pepper
- Meat, cow skin (kpomo)
- Cassava flour
Direction for Preparing Eru
1.
Wash the eru, and then soak in water
to soften (eru leaves are very hard to cook), soak them in the water for about
an hour before cooking; make sure you have enough spinach to add with eru.
2.
Season the cow skin or meat or both.
3.
Cook the stockfish in a separate
pot. (When ready add it to the seasoned meat)
4.
In a separate pot, cook the spinach
with little or no water
5.
Place eru in a colander to drain the
water
6.
When the spinach is ready, add the
eru and stir well
7.
Add water (from meat) and let it cook for
a while
8.
Make sure there is little to no
water left when it's fully cooked
9.
Add the meat and stock fish and stir.
10.
Pour your palm oil and stir
11.
Lastly add the crayfish. In few
minutes your eru is ready
How
prepare fufu
- Mix a portion of your cassava flour with cold/lukewarm water.
- Boil a small quantity of water, add the mixture. (Stir constantly)
- Add the remaining cassava flour little by little (Stir constantly)
- Add water as needed
- Keep pounding the fufu throughout the whole process, and until ready.
You can now serve your Eru soup
with pounded fufu, or other types of swallow e.g garri, water fufu e.t.c
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