Water Fufu and Eru

Preparation

1. Place the grated fresh cassava in a large pot with 6 quarts of water and bring to a boil over high heat, then reduce to a simmer and cook for 45-50 minutes until the cassava completely breaks down and the water becomes slightly milky and thick with cassava starch. The cassava will ferment slightly during this process, creating the water fufu base.
2. While the cassava cooks, prepare the eru soup by heating the red palm oil in a separate large pot over medium heat for 2-3 minutes until thin, then add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the cubed beef or pork to the pot with the oil and aromatics, stirring gently to coat with oil. Cook for 6-8 minutes over medium heat until the meat begins to release its juices, then add the salt, black pepper, and smoked or dried fish, stirring well to combine.
4. Add the chopped fresh eru leaves to the meat and broth, stirring gently to distribute evenly. Bring to a simmer over medium heat and cook uncovered for 25-30 minutes until the eru leaves are very tender and the broth becomes thick and flavorful.
5. When the water fufu cassava is ready and sufficiently thick and milky, carefully pour it into large serving bowls, then ladle the hot eru soup with meat and fish over the water fufu. Serve immediately while both components are hot and well combined.