Cameroonian eru: Gnetum leaves and waterleaf recipe

Photo credit: Kondah — Wikimedia Commons, CC BY-SA 4.0. Photo cropped.

Eru combines finely sliced Gnetum with a softer leaf commonly called waterleaf, palm oil and additions that vary by family. Eru, okazi, okok and fumbwa can refer to Gnetum regionally; it is not pondu.

Ingredients for 6

• 300 g prepared eru or okazi leaves
• 500 g waterleaf or the substitute stated for the product
• 150 ml red palm oil
• Smoked fish and meat according to the chosen version
• Onion, chilli and salt

Method

1. Rinse and prepare the leaves according to the product instructions.
2. Cook any meat used, then add prepared smoked fish.
3. Add the tender leaves followed by the eru and cook to the desired texture.
4. Gradually mix in the palm oil and adjust seasoning.

Practical tip

Cut and preparation vary between fresh, frozen and dried products. Follow the label and remove fish bones carefully.

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FAQ

Is eru the same as pondu?

No. Pondu is made from cassava leaves; eru uses Gnetum leaves.