EruLeafy Greens and Smoked Fish Stew
A rich forest-region stew of finely cut eru leaves softened with juicy waterleaf and enriched with smoked fish, stockfish, palm oil, and crayfish. The result is deeply savory, glossy, and traditionally served with a starchy side for a hearty meal.
Prep
35m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 250gEru Leaf (finely chopped)
- 350gWaterleaf (chopped)
- 250gStockfish (soaked)
- 220gSmoked Fish (cleaned)
- 50gCrayfish (crushed)
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 12gScotch Bonnet Chili (finely chopped)
- 90mlPalm Oil
- 8gSalt
- 800mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F). Add the soaked stockfish and simmer until it begins to soften.
- 02
Add the smoked fish and continue simmering gently so both seafoods flavor the cooking liquid.
- 03
Add the palm oil, onion, garlic, and scotch bonnet chili. Stir and cook gently until the onion softens and the broth becomes fragrant.
- 04
Add the crayfish and mix well.
- 05
Add the waterleaf and cook until it wilts and releases its juices.
- 06
Add the eru leaf, stir thoroughly, and keep simmering at about 95°C (203°F) until the leaves are tender and the liquid reduces to a rich, glossy stew.
- 07
Season with salt, cook a few minutes longer, then serve hot.
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