Eru

By Precious Kitchen · 90 min

Ingredients

Instructions

1. If using dried eru/okazi, soak it in warm water for at least 30 minutes before cooking. Adding a little baking soda (1/2 to 1 teaspoon) to the soaking water is optional and helps brighten the colour and soften it.
2. Put the meat and stock into a large pot. Bring to a simmer over medium-high heat and cook for about 5 to 7 minutes, until the stock has almost completely dried up.
3. Add the spinach and cook for 5 minutes until it wilts and releases its juices. Stir, then cook for another 5 minutes or less, taking care that it does not brown.
4. Rinse the eru thoroughly and add it to the spinach. Mix until both vegetables are well combined. Pour in the palm oil, stir well, and simmer together for 5 minutes, stirring from time to time.
5. Add the Maggi cubes, pepper (if using), crayfish and fish. Mix well and cook for about 5 more minutes.
6. Taste and adjust the seasoning. The eru should be moist but not watery: if too dry, add a little water or oil; if too soft, cook a little longer so the liquid evaporates.
7. Turn off the heat and serve warm with fufu or garri of your choice.

Summarized from Precious Kitchen's video. Watch it for the details.

More recipes with

BeefSpinachFish