Eru / Waterleaf & Spinach Braise with Mushrooms & Red Oil – Authentic Cameroon Recipe

Ingredients for Eru / Waterleaf & Spinach Braise with Mushrooms & Red Oil (4 Servings)

• 1.25 lbs (or 2.5 cups) finely shredded spinach and waterleaf/chard, prepped into bite-sized pieces
• 1.5 cups meaty shiitake/portobello mushrooms, washed and trimmed
• 1 cup steamed cassava/potatoes
• 1 medium onion and 3 cloves garlic, finely minced with red palm oil
• 1.5 tbsp traditional Cameroon seasoning (ginger, garlic, onions, hot chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely shredded spinach and waterleaf/chard for 5 minutes.
2. Add minced onion, garlic, red palm oil, and ginger, garlic, onions, hot chili, stirring for 2 minutes until deeply aromatic.
3. Add meaty shiitake/portobello mushrooms and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed cassava/potatoes right before serving warm.