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.
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
- Heat the red palm oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the beef cubes and cook until browned.
- Add the diced tomatoes, dried fish, and ground crayfish. Stir well.
- 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.
- Add the chopped pumpkin leaves and scotch bonnet pepper. Season with salt and pepper.
- Cover the pot and let the soup simmer for 45 minutes to 1 hour, stirring occasionally.
- 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