Ingredients:

  • 2.5 bunches of eru leaves (Eru)
  • 1 bunch of water leaves or fresh spinach
  • 1 kg of meat (goat, beef, or chicken)
  • 3 seasoning cubes
  • 1 pint of salt (or to taste)
  • 3 fresh peppers (or to taste)
  • 3 dried fish (lightly flaked)
  • 2.5 cups of ground crayfish
  • 0.5 liter of palm oil

Instructions:

  1. Slice the water leaves into tiny bits and wash thoroughly. Set aside.
  2. In a large pot, boil the meat with seasoning cubes, salt, and pepper until tender (approx. 20-25 minutes).
  3. Once the meat is nearly cooked and most water has evaporated, add chopped water leaves and dry fish. Cook for an additional 5 minutes with the pot uncovered to maintain the vibrant green color.
  4. Add eru leaves once water leaves are almost dry. Stir well and cook for another 5 minutes.
  5. Stir in ground crayfish and palm oil, adjust seasoning, and cook for about 10 more minutes, stirring occasionally.
  6. Serve hot with tapioca and enjoy!