What Is Eru Soup?
Eru (also spelled Okok or Afang in some regions) is one of the most beloved soups in Cameroonian cuisine. Made from shredded Gnetum africanum leaves, it is cooked with waterleaf (or spinach), crayfish, smoked fish or meat, and — crucially — palm oil. It is eaten at weddings, celebrations, and family gatherings across Cameroon and the Cameroonian diaspora in the UK and beyond.
Ingredients for Eru Soup (serves 4–6)
- 400g dried Eru (Gnetum) leaves, soaked and drained
- 300g waterleaf or fresh spinach, washed and chopped
- 200–250ml Eposi Premium Palm Oil (light-density — the ideal choice for Eru)
- 150g smoked fish (mackerel or herrings work well)
- 150g stockfish, soaked overnight
- 2 tbsp ground crayfish
- 1 Maggi or Cameroon seasoning cube
- Salt to taste
- Optional: cooked cow skin (kanda), goat meat, or shrimp
How to Cook Eru Soup — Step by Step
Step 1: Prepare the Leaves
If using dried eru leaves, soak in cold water for 30–60 minutes until soft, then drain well. Shred them further if needed — you want thin, ribbon-like pieces. Wash and roughly chop the waterleaf. Set aside.
Step 2: Prepare the Protein
Clean the smoked fish, removing any bones. If using stockfish, drain the soaking water and cut into bite-sized pieces. Season lightly with salt and a pinch of your seasoning cube.
Step 3: Warm the Palm Oil
In a large pot, gently warm the Eposi palm oil over medium heat. Do not let it smoke — you want it fluid and fragrant, not frying. The light density of Eposi makes it perfect here: it coats the eru leaves without making the dish heavy.
Step 4: Build the Soup
Add the smoked fish and stockfish to the warm oil. Stir gently for 2–3 minutes. Add the ground crayfish and seasoning cube. Stir to combine.
Step 5: Add the Leaves
Add the eru leaves first, stirring them into the oil mixture. They will absorb the oil quickly — this is exactly what you want. After 5 minutes, add the waterleaf (or spinach). Stir continuously. The waterleaf will release water, loosening the soup slightly. Cook for a further 5–8 minutes on medium heat.
Step 6: Final Seasoning and Rest
Taste and adjust salt. The soup should be glossy, well-coated with oil, and the leaves tender. Remove from heat. Cover and allow to rest for 5 minutes before serving.
What to Serve with Eru Soup
Eru is traditionally served with water fufu (cassava fufu) or garri. It is also excellent with pounded yam or semolina. Serve in deep bowls so the oil-rich soup can be scooped up generously.
Why Use Eposi Palm Oil for Eru?
Palm oil is non-negotiable in Eru — it is the fat base that carries all the flavors. We recommend Eposi by MagsFood for this recipe because its light density blends into the leaves without pooling or separating. Unlike refined palm oil, Eposi is unrefined and minimally processed, so it delivers the deep color and natural aroma that make authentic Cameroonian Eru instantly recognizable.
Eposi is available in 500ml, 1L, 3L, and 5L — the 1L bottle is perfect for regular cooking.
Storage and Meal Prep
Eru keeps well in the fridge for up to 3 days and freezes excellently for up to 3 months. Make a large batch and portion it — it actually improves overnight as the flavors deepen.