"Why your Eru never get that green colour it deserves and why it becomes soupy"

Fufu and Eru is the traditional meal of the bayangs of the south West region of Cameroon 

 

I am proud to hail from Manyu Division,Mfuni Village to the precise.It is amazing that the name of my village "Mfuni" is derived from Mfu which means Eru in Ejagham language .

Eru is no more a traditional meal it is now an International meal and has gained dorminance among other  traditional dishes.

I was brought up by my granny Ma Cecilia  Ebangha Ako Arrey who sold Fufu and Eru (Mami 1:30 at Hausa quarter Mamfe town Cameroon) for my 14 years that I lived with her before moving to the University of Buea for my tertiary Education in 2014

I am going to give you all my grandma's secrets to get green eru and avoiding black  and watery eru. It is a taboo to get watery eru or darkish eru in my tribe 😆😆😆😆😆😆😆 and an offense punishable by banishment according to grandma🤗😆😆😆😆😆😆.

 

Follow these procedures and get greenish eru which is so healthy for your well being and is appealing to the eyes.

Ingredients:

Items:

#Eru for 700FCFA

#Waterleaf for 400FCFA

#Meat/Dry Fish for 1000FCFA

#Cowskin or hide or Canda for 1000FCFA

#Onions for 100FCFA

#Pepper for 100FCFA

#Crayfish for 200FCFA

#Tasty cubes preferably Maggi Crevette for 100FCFA

#Salt to taste 

Procedure:

#Firstly Wash the Canda,Meat and sort the Dry fish to get rid of the bones .

#Next place your proteinous items (Meat,Canda,Dry fish) a pot then add blended pepper,sliced onions,maggi,salt According to taste .

Onion is a vital flavoring for food and eru is no exception to the rule.Use it to make your eru flavorful.

#Cook your items until the fish,meat and Canda becomes  soft and tender and the ingredients have been incorporated into it.

#Fix;wash and slice your waterleave and set aside meanwhile sort the eru to remove dirts or unwanted eru leaves then wash and set aside into a colander for it to drain.

#Add the waterleave to the seasoned meat,fish and Canda mixture.Allow the Water leave to properly cook.

Your eru gets black when waterleave is not enough or when it is not appropriately cooked.

 

Ensure that the waterleave cooks well till the water dries off.That is why you cook eru and it becomes soupy ,the water didn't get dried before adding the eru or you didn't drained the eru well before adding it to the pot.

 

#When the water in the waterleave is dried add your drained eru .Allow the eru to cook well before adding oil.This is where you green eru.

Eru always gets dark because it wasn't allowed to cooked well .Oil was hurrily added to the eru and too much 🔥 was 

Put under the pot.

#When the eru has been well cooked add palm oil and allow it to cook well.

#At this point pick and fry your crayfish to get the smell then grind it to dust.

#Add the ground crayfish to the palm  oil  .Let it simmer for something,then stir the pot .Taste regularly and added maggi ,Pepper and salt where necessary.The senses will help you to get the right taste because once the ingredient are enough eru produces it's original smell .

#Always leave your eru open while cooking it and it will never get dark.

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#The eru is ready bon appetit!(Buenos apetitos! Enjoy your meal in Spanish ),it can be eaten with accompaniment like fufu,garri or any accompaniment of your choice.

Follow me  on Instagram and Facebook @Bessandra Bessandra  bessemakosan@gmail.com/bessandraofficial@gmail.com

Please  follow my blog ,comment and share this content to upgrade someone's curinary skills and to teach them how to cook Eru the original way with no water(not soupy),greenish colour and most healthy way!

Bessem Ako Sandra A .

bessandraofficial@gmail.com