Steemit Engagement Challenge / S19W4 - "My city special bites ."

Steem greetings all the way from the motherland-Cameroon. It is another awesome week to share with you all one of those recipes you will commonly find in every restaurant in Cameroon. It is a delicacy, originated from the South West region of Cameroon and because of its unique taste, it is loved and eaten all over Cameroon.

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It is a vegetable soup and requires smoked beef, cooked cow skin, smoked fish, crayfish and some palm oil and Maggie. We usually eats it with either garri or water fufu all made from cassava.

It can be easily seen in any native restaurants and also commonly prepared at home. I’m not a lover of eating what I did not prepare. I cannot give a review of any restaurant that prepares it so well. Therefore, for this meal I will share my own recipe because I always cook my food.

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Below I’m gonna share the full recipe and I hope you all find pleasure in reading through this content.

To begin with, you need to follow the various steps below but be rest assured that cooking according to me has no formula. What matters is the end product.

Step 1:
Take your smoked meat, canda, washed the canda properly to avoid sand and boiled on high heat. Add a bit of salt and Maggi for it to taste well. But incase you do not like spicy food, abit of salt in the meat will be good. Allow it to boil until it’s ready.

^{Washed smoked meat and canda.}

Step 2:
While the meat and canda are boiling, take your water leaf, washed it and cut into desirable sizes and drained in a colander.

Step 3:
Take your sliced eru leaves washed it like three times with clean water and drained in a colander. This is because, the soup is not watering. Allow water in it can make the soup watering.

^{Sliced washed eru in a colander}

Step 4:
Add your smoked fish in the boiled meat and canda and allow it to boil for about 5 minutes until the water is dried off. Removed everything and keep in a bowl. Put the water leaf in the pot to boil for about 5 minutes, add your eru , stir to mixed up well and add palm oil, the boiled meat, canda and stir abit. Allow it to settle well and the water from the water leaf dry up.

<supThe eru is almost ready but still lacks some key ingredients to give it a unique taste.

Step 5:
Here you will add your grind crayfish, some seasoning cubes, salt and maybe some hot chilli 🌶️ to taste well.

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Step 6:
Add some seasoning cubes and a-bit of salt to taste. Stir it a-bit for the ingredients to properly mixed well. Your eru is ready to be served.

^{Eru ready to be served.}

Remember at the beginning I said we usually eats it with either garri or fufu all made from cassava. It is easy to prepare.

For the garri, you boil water and put in a fish and added garri, closed the lit and allow it to be ready. Stir it and served with the eru.

^{Garri served with eru.}

In case you do not want garri, take fufu which is still cassava fermented inside water for two days and grind. Mixed it up in a pot with cold water till the paste is not hard. Placed the mixed fufu on the fire and stir until it turns from white to a cream white colour to indicates that the fufu is ready to be served.

^{Eru served with fufu.}

In sum, eru leaves and water leaf are medicinal plants and very good for our health. I will like to invite @saxopedia, @rafk and @crisvera to share their unique recipes with us.