Eru

Preparation

1. If using dried eru, soak in warm water for 20 minutes to soften, then drain. If using fresh, wash well and shred very finely with a sharp knife — the finer the better. Eru must be shredded, never chopped into large pieces.
2. Wash and roughly chop the waterleaf. Set aside separately from the eru.
3. Boil the beef in salted water with the onion and 1 Maggi cube for 25 minutes until tender. If using smoked fish or stockfish, add it in the last 10 minutes. Remove the meat, pull apart into chunks. Reserve the stock.
4. In a large heavy pot, heat the palm oil over medium heat. Add the crayfish and fry for 2 minutes until fragrant.
5. Add the eru leaves to the palm oil and stir well to coat. Add 1 cup of the reserved beef stock. Cook covered over medium heat for 15 minutes, stirring every 5 minutes.
6. Add the cooked beef (and fish if using), the remaining Maggi cubes, pepper, and salt. Stir well.
7. Add the waterleaf on top — do not stir in immediately. Cover and cook for 5 minutes. The waterleaf releases water naturally — stir it in now to combine.
8. Uncover, increase heat to medium and cook for 10 more minutes, stirring frequently, until the dish thickens and the palm oil rises to the surface in a glossy pool. The eru should be thick, not soupy. Taste and adjust seasoning.