Water fufu and eru is a delicious and popular meal in Cameroon which is from the South West part of the region and considered by so many tribes in that part of the region as their traditional meal. It is a combination of soft water fufu made from cassava and a rich vegetable soup called eru. This meal is enjoyed at home, at special gatherings, and even in restaurants because of its unique taste and filling nature. Making the perfect water fufu and eru requires patience and the right ingredients, but with proper guidance, anyone can prepare it successfully.
The perfect water fufu is made by fermenting some cassava, cassava flour is mixed with water to form a smooth paste. The mixture is then transferred to a pot and cooked over medium heat while stirring continuously. As it cooks, it thickens and begins to stretch, forming a soft but firm dough. This process takes about 20 to 30 minutes. Once fully cooked, the fufu is divided into small portions and shaped into balls or in any shape you wish, ready to be served. Some people like to add a little salt to their fufu, but this is optional. The key to perfect water fufu is stirring consistently to avoid lumps and ensuring the right balance of water and flour for the ideal stretchy texture.
Eru is made with two main types of leaves: eru leaves and waterleaf. The waterleaf is first washed, chopped, and placed in a pot to cook for about 10 to 15 minutes. This allows the leaves to soften and release their natural juices, which help in the cooking process. After that, the washed eru leaves are added and left to cook for another 10 to 15 minutes, with occasional stirring. The dish is then seasoned with salt, Maggi cubes, and pepper to taste. For those who enjoy more protein in their meals, meats like beef, chicken, or dried fish can be added at this stage, along with crayfish for extra flavor. Everything is allowed to simmer together for about 5 to 10 minutes so that the flavors blend well. Finally, palm oil is added in a good quantity, enough to allow some of it to float on the surface of the dish. The mixture is stirred and left to cook for a final 5 to 10 minutes before serving.
A well-prepared eru dish has a deep, rich flavor, with the perfect balance of vegetables, oil, and seasonings. It is best enjoyed with freshly made water fufu, which serves as a perfect complement to the slightly oily and flavorful eru. The meal is eaten by pinching off a small portion of the fufu, rolling it into a ball, and dipping it into the eru before swallowing. The combination of the stretchy, smooth fufu with the tasty eru makes each bite enjoyable.
To achieve the best results when making this dish, it is important to use fresh ingredients, especially the leaves. Fresh eru leaves and waterleaf give the best texture and taste, though dried eru can be used if fresh ones are not available. While cooking water fufu, adding too much water can make it too soft, and not stirring enough can result in lumps. Stirring consistently while cooking ensures a smooth and stretchy texture. In making eru, the amount of palm oil should be balanced to avoid making the dish too greasy. Also, seasoning should be done carefully so that the taste is rich but not overpowering.
Water fufu and eru is more than just a meal; it is a cultural experience that represents the rich flavors of African cuisine. It is loved for its satisfying nature and deep taste, making it a favorite dish for many. With the right techniques and attention to detail, anyone can prepare water fufu and eru like a pro. Whether for a family meal or a special occasion, this dish is always a great choice.
