Eru Soup (Spinach/Okazi Leaves) + Video
Eru Soup (Spinach/Okazi leaves) is a healthy satisfying Cameroonian green dish loaded with other protein and aromatics that will make your tastebuds sing for joy. Best paired with any of your favorite starchy sides!
Nothing delivers flavor and finger-licking goodness with little fuss and even less time than Eru soup. When I decided to start a cooking blog, the first recipe that crossed my mind was eru. It was at the top of my list of recipes to make for the blog because I have been cooking for a very long time and if there is any dish that I cook really well, it’s Eru. So it would only feel natural to start with it.
I kept putting it off in favor of other new recipes – baking up a storm in the kitchen. After making it this weekend, it reminded me of why I cook it often – my taste buds danced with joy. Wow! I can’t believe I had not made this in two months!
Eru soup is made using the creeping planting Gnetum africanum – an evergreen vine that grows wild in the forests of Central and West Africa.
The leaves go under different aliases; Okazi, Eru, Mfumbwa, and Ukase depending on the region and country. Eru leaves are not readily available in stores; you can only buy them at African and online stores. The soup gets its name from the leaves – eru soup. This meal is very similar to Afang soup.
There have been several reports that say these very popular and nutritious leaves are on the extinct list; unorganized cultivating practices and extremely high demand led to this conclusion. It would be a sad day for millions of people if that happens. Let’s hope not!!
This ever-pleasing meal is very popular in Cameroon and the Bayangis ( a tribe in the southwest province in Cameroon ) love it. Most people are tempted to use an excessive amount of oil while preparing eru. I have made this several times with very little oil and is quite tasty.
If you want healthy eru, cut back on oil and you can eat this meal frequently guilt-free.
Serve this soup with this water fufu (fermented cassava dough) or any fufu flour.
Watch How to Make It
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Eru Soup (Spinach/Okazi leaves)
Ingredients
- 2 pounds meat (beef, tripe, cow skin, smoked turkey)
- 1½ pounds dried fish
- ¼ onion, chopped
- 2-4 cups palm oil (or half corn oil and half palm oil)
- ½ cup ground crayfish
- 5-6 cups dried chopped ukazi
- 2 pounds frozen spinach
- 2 Maggi/bouillon powder
- Salt and pepper
- Scotch bonnet pepper optional
Instructions
- Cut the beef into bite-size chunks, season with salt, Maggi, and onions, and cook until tender. Do the same with cow skin (they are tough, so they take longer to get soft). Use very little water while cooking the meat because eru does not need a lot of water. However, make sure you have at least 2-3 cups of stock from the beef to use in cooking this dish.
- While the meat is cooking, soak the dried okazi (eru) leaves in a bowl of hot water to tenderize the leaves for 10-15 minutes. Rinse and drain.
- Add the assorted meats – beef, cow skin, tripe, and dried fish or turkey to a large stock pot with at least 2 cups of stock. Bring it to a boil and let it simmer for 5 minutes.
- Drain the thawed spinach and add to the pot of assorted meat and fish. Add crayfish and two tablespoons of bouillon/Maggi. Stir and cook on medium heat for approximately 10 minutes.
- Add the shredded ukazi (eru) leaves and red oil. Stir again thoroughly, making sure all the contents in the pot blend together. Simmer for another 10 minutes; add stock or water if needed. The fragrant aroma lets you know it is time to eat.
- Season to taste with salt and more Maggi as needed. (I usually season my food with salt and Maggie as the dish progresses.)
Tips & Notes:
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This is my traditional meal! This is awesome, though it doesn’t quite look like the original eru in the end
I tried making this today but my eru didn’t get soft despite cooking for a very long time. Can you please give me some tips for the next time I make it. The flavor is delicious the texture of the eru is the only problem.
Hi Karissa! Next time add about 1/2 a pound more of spinach. This should help you achieve your desired texture. Happy cooking :)!
Thank you for answering, I would like to make this again. If I’m using 1 4oz bag of dried eru do I put 2 lbs of spinach? It’s hard to figure out how many cups the eru is when it’s dried.
Always admired the light and airy freshness you bring to your presentation of african/Afro-Caribbean dishes. However, I would like to emphasize that sometimes cultural sensitivity is necessary. As a proud child of the bayangi tribe, I’d like to say this recipe (at least as far as Cameroon is concerned) is pathognomonic to our tribe. It is associated with a long tribal and ancestral history which should be respected. We do not simple “love it.” That being said- I love your blog and will continue to support your work because it is always tastefully and skillfully done. 🙂
Hello Oben!! Thank you so much for your feedback. I have lots of friends and in-laws from Bayangi, so I know exactly what you mean 🙂 !
Good evening from Germany. Thanks so much for publishing your receipe, I just tried it this evening and I am looking forward to the week-end. Though from Cameroon, I grew up outside the country and tried eru in Germany for the first time. It was love at first taste. My hubby and children love it and I’m looking forward to impress my guests. Many thanks and lots of love…
Hi, Olivia! Glad I’m able to make you feel at home with my recipes. Hope to visit Germany, one day. 🙂
Wow….! Am so excited, prepared my Eru and Ukazi soup. So beautiful and tasteful. Thank you for uploading it and Happy Women’s Day!
Awesome! Happy Women’s Day to you too!
Oh thanks a lot, now I know how to prepare my favourite dish, I must not go to any restaurant again, I just need to do it myself …
Yes, you should. Homemade tastes even better.
Thanx so much ma,i’ve learned alot but i dont know if i can use this soup to eat rice?
It’s best with Fufu. However, you can eat with whatever rocks your boat.
Awesome! I just made it and it came out delicious!!
Awesome! Glad to hear it worked out well for you.
Imma,
I have been a fan of yours ever since I came across your site last year! I grew up mainly in US but have always loved my Cameroonian food ! Now that I am married to my beloved super duper Cameroonian sweetheart, I am enjoying being forced to learn the dishes I avoided when mama called me to the kitchen (what was I thinking resisting? LOL). I wanted to ask you if you have ever used frozen Ukazi? Thanks for your great recipes. I’ve made the baked jollof rice, coconut rice, and I look forward to making many more dishes.
Awesome Lb! Thank you so much for reading. AND taking the time to let me know your thoughts. I usually freeze mine if I have excess . And never had a problem with it. Frozen would do just fine. Happy Holidays!!!
As soon as I saw Eru I bookmarked your page. YOU ARE THE REAL MVP. All your dishes look and taste amazing, and I will be making some this weekend for a party. Thank you so much and keep up the awesome work. I will try to make eru without my mom’s help and see how that goes because it is my favorite dish. Cameroon in the house.
Hi kenny! Always happy to hear from a Camer. Thank you so much for taking the time to share your thoughts with me. YOU are going to nail it!
My boyfriend is Cameroonian and I’m American. You helped me impress him greatly as this is his favorite dish!!! Thanks so much.
My Pleasure!! Thanks for giving it a try!
over a week ago a friend came to my house she too is from cameroon her daughter sent me a surprise and it was the eru i had dinner already prepared for her and i tasted this and it was love at first bite the next morning it was my breakfast with gari and i was eating my fingers i am so happy that this young lady is liking to cook
Eru is such a great African dish . Glad you liked it
I read your recipe for eru. Sounds good and thanks for putting this recipe. However, I do think differently about the onion. Yes I know people have different taste and flavor.
Thanks for the input Pat! I don’t make it any other way. All you get is added flavor with the onions. It’s hardly visibly anyways. To each it’s own.
I never though i can cook like a cameroon woman until i married a man from Limbe. I am South African. This food taste so yummy even my family is deserting their own South African meals. Thanks for the easy recipes
Cooking like a Cameroonian Lady! You go Woman. Eru is pretty tasty! Glad your family is enjoying your hard work. Thank you for taking the time to share your thoughts with us.
Finally, found the easy way to prepare eru. I use to visit my friend because of the eru his mom makes. Now is time to only call him. Thanks ma’am Imma
Miris it sure is easy to prepare eru. Glad to have saved you a trip.
Thank you! Thank you! I’ve been looking for this recipe. My fiance is Cameroonian (Mankon) and I want to surprise him sometime soon.
He is going to be thrilled with this. Let me know how it works out!
Trying this dish for the first time for my Cameroonian husband for Easter. Send me your blessings!
I am sending you some easter love and blessings. He must be a lucky guy to have prepare this soup for him. Wishing you all the best during this easter season. Thanks for stopping by!
Hi Imma, thks for this recipe. Its just do wonderful. I find I like a lot of recipes on ur blog already. Not like I can’t cook well but the traditional style I learnt from mum won’t just do in this part of the world. Now I ve ur blog n ve recommended itto friends. Goahead
My mom had brought me dried Eru over a year ago and I didn’t know what to do with it. I found this recipe and made a quick stop at my local african grocery store and before I knew it I was eating Eru for Christmas! Best Christmas dinner ever! Thanks so much for posting a detailed recipe with detailed instructions! I’m learning to trust my instincts in the kitchen but it helps to have a solid recipe to start with.
Iris , so glad you and your family enjoyed this edu. I had it for christmas too! Thanks for the feedback.
Hi Imma, which do you think is best and give a better taste for Eru, frozen spinach or fresh spinach . Thanks
Kelsey , I usually use frozen spinach because it is easier for me, but I would go with fresh spinach anytime. What makes eru really tasty is the crayfish, meat stock and beef.
Can I make this without red oil ? I only have canola and olive oil
I have made it before without red oil. Taste great but lacks the authentic flavor without red oil.
OMG THANK YOU! THANK YOU! I have been searching hihg and low for a recipe for eru which has precise measurements for every ingredient! This is a life saver and I thank you!!!! I have also browsed through a couple of recipes and I already like your blog. Keep it up Ma’am, and God bless u!!