Eru And Water Fufu
This beef builds shredded eru leaf, maggi or bouillon cubes and ground crayfish into a satisfying meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Season the beef and cow skin with chopped onion, a bouillon cube and salt, then boil in a little water until tender, about 45 minutes, and reserve the stock.
- Soak the dry fish in warm water for a few minutes, then debone it and add it to the cooked meat.
- Rinse the chopped water leaf and squeeze out the excess moisture, then place it in a pot and cook over medium heat until it releases its water and wilts down.
- Add the shredded eru leaf and a little of the reserved meat stock, then simmer for about 10 minutes until the eru begins to soften.
- Stir in the palm oil, ground crayfish, the remaining bouillon cube and the cooked meat, fish and cow skin, then simmer uncovered for 15 to 20 minutes until the liquid reduces and the oil coats the greens.
- Season with salt to taste and cook a few minutes more until well blended and no longer watery.
- To prepare the water fufu, warm it gently and knead until smooth, then serve in portions alongside the hot eru.
- Serve the eru with the water fufu, pinching off small pieces of fufu to scoop up the greens.
You'll use: Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Eru And Water Fufu take to make?
About 70 minutes from start to finish β an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Eru And Water Fufu is an original recipe developed in-house by Consomee. Photo: Water fufu and eru 04.jpg by Kondah, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.