Eru

Shred the eru leaves as finely as possible using a sharp knife or by rolling small bunches tightly and slicing them into hair-thin strips. This fine shredding is essential for the proper texture of the finished dish.

Wash and roughly chop the waterleaf or spinach. Place it in a pot over medium heat without adding water and cook for five to eight minutes, stirring occasionally. The waterleaf will release its own moisture and wilt down significantly.

Soak the dried fish in warm water for fifteen minutes to soften it, then carefully remove all bones and skin. Break the fish into bite-sized flakes. Cut the smoked beef into small pieces if not already done.

Heat the palm oil in a large, heavy pot over medium heat until it becomes clear and hot but not smoking. Add the diced onion and ground crayfish, stirring for about three minutes until the onion softens and the crayfish becomes fragrant.

Add the shredded eru leaves to the pot and stir to coat them thoroughly with the palm oil. Do not add any extra water, as this is traditionally a dry soup. Cook for ten minutes, stirring occasionally.

Add the dried fish pieces and smoked beef to the pot, folding them into the eru. Continue cooking for another ten minutes, stirring periodically, until the eru darkens in colour and softens slightly while retaining some texture.

Add the cooked waterleaf as the final addition, folding it gently into the eru mixture. Season with salt, stir well, and simmer for five more minutes. Serve hot with waterfufu, garri, or boiled plantains.