Recipe
Cameroonian Leafy Greens & Smoked Mackerel Stew
Eru is a rich Cameroonian leafy stew made with tender greens, red palm oil and smoked mackerel. It is gently simmered until dense and deeply savoury, then served with rice, boiled yam or water fufu for a comforting meal.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Blanch the kale for 3 minutes, drain and squeeze dry.
Warm the palm oil and soften the onion for 8 minutes. Add garlic and chilli for 2 minutes.
Add kale, spinach, water, crayfish if using and stock cube. Cover and cook for 20 minutes until the greens are soft and dense.
Fold through the flaked mackerel and cook for 5 minutes. Taste before adding salt, then serve with water fufu, rice or boiled yam.
Notes
Waterleaf releases liquid as it cooks; if using spinach alone, add only enough water to keep the pan from catching.
About this recipe
This Cameroonian leafy stew brings together kale, spinach and smoked mackerel in a glossy red palm oil base. The greens are softened until tender and dense, while onion, garlic, chilli and ground crayfish build a savoury, gently smoky flavour.
It is a practical version of eru for a home kitchen, using readily available greens in place of waterleaf and wild leaves. Keep the heat moderate so the greens cook down without catching, and fold in the fish near the end so it stays in generous flakes. Serve with rice, boiled yam or water fufu to soak up the rich sauce.
