Cameroon Food: Eru (Ukazi)
This Cameroon food: Eru (Ukazi) Afang is enjoyed by close to 80% of Cameroonians and Nigerians. Because It’s a nutrient dense fibrous vine that grows wild in the forest. Therefore waterleaf is added to soften the fibrous leaves. Waterleaf itself is also loaded with great minerals and antioxidants.
Mind you that this recipe is a little unconventional. I do not eat shell fish so I’m using dried pollock instead of crey fish.
First boil your assorted meats with salt, seasoning cubes and pepper until tender. Consequently, this takes about 45 minutes to an hour depending on your choice of meats.
After which add eru and cook for another 5 minutes. And Stir well to blend flavors.
Serve hot with water fufu (cooked fermented cassava paste). Besides, eru/ukazi/afang Can also be served with red or white gari also.