Eru is a vegetable from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.
This dish is traditionally eaten with fermented water-fufu or garri.
Eru Recipe
A woman slicing Eru leaves
Cooking process
Eru leaves for sale
Crayfish used for cooking Eru soup
White fermented cassava flour locally called "water Fufu"