Entree: Cameroon – Southern Culinary Region – Fufu and Eru (Starchy cassava fufu served with a richly seasoned palm-oil stew of eru leaves, smoked fish, and meat)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (480 g) cassava fufu flour (instant or reconstituted)
- 3–4 cups (720–960 ml) water, plus extra for adjusting fufu texture
- 1 tsp (5 g) salt for fufu
- 1 lb (450 g) fresh eru leaves (Gnetum africanum) or a mixture of 10 oz (285 g) spinach + 6 oz (170 g) waterleaf, chopped
- 8 oz (225 g) smoked fish (e.g., smoked mackerel or smoked tilapia), deboned and flaked
- 12 oz (340 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 1 small piece cow skin (kanda), optional, approx. 4 oz (115 g), cleaned and cut into pieces
- 1 large onion, chopped, approx. 150 g
- 2–3 Scotch bonnet or habanero peppers, finely chopped (adjust to taste)
- 1/2 cup (120 ml) palm oil
- 2 tbsp (20 g) ground crayfish (dried shrimp powder)
- 1–2 Maggi or bouillon cubes, crushed
- Salt to taste
- Freshly ground black pepper to taste
- 2–3 sprigs fresh scent leaf or basil (optional), chopped

Instructions

1. Prepare the fufu: bring 3 cups (720 ml) water to a boil in a heavy saucepan. In a bowl, whisk 2 cups (480 g) cassava fufu flour with 1 cup (240 ml) cold water to form a smooth slurry. Reduce heat to low, pour slurry into boiling water, and stir continuously with a wooden spoon until thick and smooth, about 8–12 minutes. Add more boiling water or cook longer to reach a stretchy, dough-like consistency. Stir in 1 tsp (5 g) salt, shape into a ball, cover, and keep warm.
2. Par-cook beef and kanda: in a medium pot, add beef pieces and kanda (if using) with enough water to cover, 1/2 chopped onion, and 1 crushed bouillon cube. Simmer gently until beef is tender, about 45–60 minutes. Reserve the cooking stock; drain and set beef aside. Keep about 1 cup (240 ml) stock for the stew.
3. Prepare the eru leaves: wash chopped eru (or spinach/waterleaf mix) thoroughly and set aside to drain.
4. Sauté aromatics and proteins: heat 1/4 cup (60 ml) palm oil in a large heavy skillet or pot over medium heat. Add remaining chopped onion and sauté until translucent, 4–5 minutes. Add the flaked smoked fish and cooked beef, breaking up large pieces; cook 3–4 minutes to combine flavors.
5. Add peppers, crayfish, and stock: stir in the chopped Scotch bonnet peppers, 2 tbsp (20 g) ground crayfish, and about 1 cup (240 ml) reserved beef stock. Simmer 5 minutes to meld flavors.
6. Add the eru leaves: working in batches if necessary, fold the chopped eru (or spinach/waterleaf) into the pot. Add remaining 1/4 cup (60 ml) palm oil. Stir and simmer uncovered, gently pressing leaves into the sauce, until fully wilted and the mixture is well combined, about 10–15 minutes. Adjust thickness with extra stock if too dry.
7. Finish and season: taste and add salt and freshly ground black pepper as needed. If using scent leaf or basil, stir in chopped herbs at the end for a fresh note. Reduce heat and let flavors settle for 2–3 minutes.
8. Serve: place a portion of warm fufu on a platter or individual portions and tear off pieces to scoop the eru stew. Serve hot and eat traditionally by hand or with a spoon.