Description

ABOUT THE PRODUCT

Eru is a vegetable from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.

HEALTH BENEFITS

The leaves are laxative and used in the treatment of constipation, enlarged spleen, sore throat, piles, high blood pressure, nausea,warts, and boils. The stem can help to ease childbirth. It can also be used as a rope or made into traps and nooses for catching game due to its durability and flexibility.

HOW TO USE THIS PRODUCT

1. If you are using dried eru, soak it in warm water for at least 30 minutes before cooking. …
2. Put meat and stock into a large pot. …
3. Add in spinach/waterleaf and let it cook for 5 minutes. …
4. Now rinse the eru thoroughly and add into the spinach/waterleaf. …
5. Add in the seasoning cubes (Maggi), pepper (if using), crayfish and fish.