Eru (soup)

Eru is a Cameroonian dish, considered a delicacy, particularly among the Bakweri people and other coastal tribes of the Southwest Region. It is a type of stew or soup made primarily from finely shredded eru leaves (also known as African jointfir, Gnetum africanum) and waterleaf or spinach.

The preparation of eru typically involves washing and thoroughly shredding the eru leaves. These are then cooked with waterleaf or spinach, along with palm oil, smoked fish or meat, crayfish, and spices such as pepper, onions, and bouillon cubes. The dish is often served with fufu, a starchy side dish made from pounded plantains, cassava, or cocoyam. Variations may include the addition of cow skin (kanda) or other locally available ingredients.

Eru is a nutrient-rich dish, valued for the vitamins and minerals present in the eru leaves and other ingredients. It is a staple food in many Cameroonian households and is often prepared for special occasions and celebrations. The dish showcases the local ingredients and culinary traditions of the region.