I kept putting it off in favor of other new recipes – baking up a storm in the kitchen. After making it this weekend, it reminded me of why I cook it often – my taste buds danced with joy. Wow! I can’t believe I had not made this in two months! Eru soup is made using the creeping planting Gnetum africanum – an evergreen vine that grows wild in the forests of Central and West Africa. The leaves go under different aliases; Okazi, Eru, Mfumbwa, and Ukase depending on the region and country. Eru leaves are not readily available in stores; you can only buy them at African and online stores. The soup gets its name from the leaves – eru soup. This meal is very similar to Afang soup. There have been several reports that say these very popular and nutritious leaves are on the extinct list; unorganized cultivating practices and extremely high demand led to this conclusion. It would be a sad day for millions of people if that happens. Let’s hope not!! This ever-pleasing meal is very popular in Cameroon and the Bayangis ( a tribe in the southwest province in Cameroon ) love it. Most people are tempted to use an excessive amount of oil while preparing eru. I have made this several times with very little oil and is quite tasty. If you want healthy eru, cut back on oil and you can eat this meal frequently guilt-free. Serve this soup with this water fufu (fermented cassava dough) or any fufu flour.
Watch How to Make It
[adthrive-in-post-video-player video-id=”vdWv9mea” upload-date=”2019-11-12T03:53:52.000Z” name=”Eru (Spinach/Okazi Leaves)” description=”Eru Soup (Spinach/Okazi leaves) – healthy satisfying Cameroonian green dish loaded with other protein and aromatics that will make you sing for joy. Best paired with your favorite starchy sides!”]
