This dish from northwestern Cameroon is a mixture of vegetables: okok and water leaf, a kind of spinach with small leaves. It is not always easy to find all these ingredients especially when living abroad: we can replace the water leaf with spinach branches. Here is the recipe for 6 people, the average size of a household in Cameroon.
- 1 bag of eru leaves or 3 cups of eru (or okok) leaves;
- 750 g of spinach leaves or 3 cups of water leaf;
- 1 cup of mandjanga or crayfish;
- Smoked fish (kebabs or bifagas or cod);
- Beef skin;
- 1 kg of beef;
- 1 / 4 liter of palm oil;
- 3 package water fufu
- Chili (optional);
- 200 ml of water: preferably use the cooking juices from the meat and fish.
1- The leaves of eru are difficult to cook, they must be soaked during 3 6 hours beforehand. You can also soak the leaves for 1h of time and boil them with baking soda for min 30;
2- For a portion of eru (or okok), use a serving of spinach or waterleaf. I want to clarify that spinach is different from waterleaf. For those who are far from Cameroon, spinach is a good substitute.
It is easy to make once all the ingredients are collected.
0- Wash and cut all your vegetables;
1- After having cut and washed the beef skin, boil it for 30 min. Then add the previously cleaned and cut beef. Don't forget to add salt to it;
2- Let boil for 10 minutes until the meat juice is obtained. You can add hot pepper to it. Add the previously soaked fish at the end of cooking. You must keep the juice, it will be useful for the rest of the cooking;
3- In a pot, stir in spinach or waterleaf. After 10 min, add the cheese and let the mixture simmer. Stir occasionally;
4- Add meat and fish, stir mixture and simmer for min 5;
5- Then add the cooking juices and the palm oil, stir and let
simmer for 15 min;
6- Finally add your crayfish and
let it simmer for 5 at 10 min;
7- To realize the waterfufu:
8- Add a few drops of water to the waterfufu and mix with your hand;
9- In a saucepan, add water and bring to a boil. Pour a good part of the water in another container and keep only a few cl of water in the pot. Waterfufu is cooked with little water. If there is a lot of it, it will have the texture of mush.
10- Gradually add the mixture and stir vigorously until cooked. Add water if necessary.
11- Serve hot with water fufu or with tapioca couscous.
Delivered to you Tomorrow the latest if you order now.
The points of sale are the markets of Mvog-Betsi, Essos and Mokolo. In the urban center, it can be found very early in the morning at the small market called the station bridge.