Eru (fang Egusi Soup With Pumpkin Leaves)

Eru, also known as Fang Egusi Soup with Pumpkin Leaves, is a traditional dish from Equatorial Guinea that is rich in flavor and nutrition. This hearty soup is made with a combination of meat, vegetables, and spices, creating a delicious and satisfying meal.

Eru (fang Egusi Soup With Pumpkin Leaves)

Ingredients

  • 1 pound beef, cut into cubes
  • 1 cup dried fish, flaked
  • 1 cup Egusi (melon) seeds
  • 2 cups pumpkin leaves, chopped
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 2 tablespoons red palm oil
  • 2 tablespoons ground crayfish
  • 1 scotch bonnet pepper, chopped
  • Salt and pepper to taste

Instructions

  1. Heat the red palm oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Add the beef cubes and cook until browned.
  4. Add the diced tomatoes, dried fish, and ground crayfish. Stir well.
  5. In a separate bowl, mix the Egusi seeds with a little water to form a paste. Add the Egusi paste to the pot and stir to combine.
  6. Add the chopped pumpkin leaves and scotch bonnet pepper. Season with salt and pepper.
  7. Cover the pot and let the soup simmer for 45 minutes to 1 hour, stirring occasionally.
  8. Once the soup has thickened and the flavors have melded, it is ready to serve.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
25g
Fat
18g

Supplies

Large pot Chopping board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Eru soup with a side of steamed rice or fufu for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add more scotch bonnet pepper according to your preference.

Cost

$20