Eru

Ingredients

Quantities for 6 servings.

• 400 g Eru leaf, or spinach
• 800 g Waterleaf, or chard
• 150 ml Red palm oil
• 500 g Beef
• 300 g Tripe
• 150 g Dried fish
• 50 g Ground dried crayfish
• 1 piece Onion
• 2 piece Hot chilli
• 2 piece Stock cube
• to taste Salt

Method

1. Simmer the beef and tripe with the onion and a stock cube for an hour, until tender.
2. Soak the dried fish in hot water twenty minutes and flake it, taking out the bones.
3. Shred the eru leaf as fine as you can, rolling it tight before cutting.
4. Rinse the waterleaf and cut it coarsely; it wilts right down as it cooks anyway.
5. Put the waterleaf into the pot with the meat and let it wilt, giving up its juice.
6. Add the eru, fish, crayfish and chilli and stew twenty minutes with the lid on.
7. Pour in the palm oil, stir it through and cook ten minutes more uncovered.