Eru (Cameroonian Stewed Greens)
Updated March 3, 2026
- Total Time
- 1½ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup red palm oil, divided
- 1medium red onion, chopped into ½-inch pieces (1½ cups)
- Kosher salt (such as Diamond Crystal)
- 1 to 2Scotch bonnet chiles, stemmed and kept whole
- 1cup flaked smoked fish fillet, skin off and picked of any bones, flakes broken into 1-inch pieces
- ½ cup ground crayfish or tiny dried shrimp, soaked to rehydrate and drained, or ground
- 6cups thinly sliced dried, rehydrated eru (also known as okazi; see Tips)
- 1pound frozen spinach, thawed and squeezed of excess liquid
Nutritional analysis per serving (6 servings)
303 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large, shallow heavy-bottomed skillet over medium-high heat. Add ¼ cup oil to the pot and stir in the chopped onion. Season with 1 teaspoon salt and cook, stirring frequently, until the onions are softened and translucent, 7 to 9 minutes.
- Step 2
Add the Scotch bonnet, smoked fish and crayfish (or tiny dried shrimp), and stir until just warm and fragrant with fruity notes of Scotch bonnet and smokiness from the chile, about 3 minutes. Keep the chile whole for a lower spice level if you prefer.
- Step 3
Lower the heat to medium. Add the eru (or collards) all at once, and stir to combine with the onion and smoked fish. Add 1 cup water and bring to a simmer. Cover with the lid cracked open on the side and continue to simmer until the leaves are wilted and softened, 12 to 15 minutes. The greens should be wilted with a fibrous bite when chewed.
- Step 4
Uncover completely and add salt, about 1 teaspoon, if necessary. Add another cup of water and cook, stirring frequently, 22 to 25 minutes. If the sauce looks dry or the greens start to stick, stir in more water, ¼ cup at a time.The greens should be slightly softer at this point with less of a bite to the leaves or stems if using collard greens.
- Step 5
Reduce the heat to low, add the spinach and remaining ½ cup palm oil. Cover again with the lid cracked and bring to a simmer. Continue to simmer until the spinach is completely warmed through and the oil coats the greens, about 6 minutes. Remove the lid and continue to stir until the sauce thickens, liquid is reduced to ¼ of the volume and sauce begins to look separated, with oil collecting along the edges and pockets of oil coated greens, 12 minutes. The oil should completely coat the greens and aromatics in such a way that everything is lovingly slicked with the golden glow of red palm oil. There should be visible puddles on the surface and the oil pooled along the edge. Taste and add more salt, if necessary. Discard the Scotch bonnet before serving for a milder spiced dish.
- Dried and sliced eru leaves are available at African, Caribbean and some international grocery stores and may be labeled okazi or afang. To prepare them, add the eru to a large bowl and submerge in 3 to 4 inches of water. Swish vigorously using your hands, then drain and rinse with fresh water repeatedly until the drained water runs clear. Then, fill the bowl with the drained leaves and up to 2 inches of water. Allow to soak and hydrate until ready to use. If you can’t find eru, you can substitute 2 bunches fresh collard greens, rinsed, drained and thinly sliced.
- Red palm oil, kuta, (cold smoked barracuda), dried crayfish, bobolo and fermented cassava (available in a ground, dehydrated form and sometimes labeled garri) are also available at African, Caribbean and some international grocery stores.
Private Notes
Comments
I've never seen food like this before. Challenge accepted!
Yewande is making Efo Riro, but not quite. It also looks like Edikaikong/vegetable soup. I hail your efforts because not everyone can do this. I also read all your recipes when you post them. I checked the comments section and it's just 2 comments. Oh, well.
Ingredients too difficult to find, and scotch bonnet peppers too hot for most people. I can't imagine making this without so many changes and substitutions that it would not resemble this recipe.