Fufu and Eru

Description

This delicious vegetable is a specialty of the Bayangs of Manyu Division in the Southwest Region of Cameroon.
Fufu and eru has gained national popularity and is enjoying the high gastronomy morals.

Ingredients

• Water fufu (akpwu)
• water leaf (spinach)
• palm oil
• maggi and salt
• pepper
• crayfish
• smoked fish
• cow skin (canda)
• meat or snails

Steps

Preparing the eru:

• Wash the canda with clean scouring sponge (iron sponge) and cut into sizable pieces.
• Place on fire. Immediately it starts boiling, add a pinch of salt to taste.
• Allow to boil while constantly checking if it is cooked and then add
• smoked fish. Allow to boil for five minutes again.
• Wash thoroughly the sliced eru and strain in a sieve.
• Pluck water leaf from the stems, wash and slice
• Put in a pot and place on fire with just enough heat.
• In order for the eru to maintain its green colour, add a pinch of salt and
• palm oil to the sliced water leaf depending on the quantity of the eru.
• Add the cooked canda and smoked fish to the water leaf. Immediately it starts boiling
• Allow to cook for 10 to 15 minutes. When the oil must have cooked well, add the eru while stirring.
  Add maggi and pepper to taste.
• Stir continuously to mix the eru properly.
• If if tastes nice in the mouth, then the eru is ready.

The water fufu:

• Put raw water fufu in a deep pot.
• Mix with just enough water to make it smooth.
• Place on fire, preferably wood fire with just enough heat.
• Start stirring immediately the pot is on fire until the paste is thick and the
• white colour of the fufu has turned a little brown.
• Add a little water, depending on the quantity of fufu.
• Allow to boil for about 20 minutes and remove the pot from the fire.
• Continue mingling while adding little drops of fresh water – not hot water! so as to let it
  attain an immaculate white and to be thoroughly smooth.

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