Eru
The Banyang speciality of the South-West
What is it?
Eru combines finely shredded Gnetum africanum leaves with another green — talinum, known as waterleaf, or spinach. Everything simmers in palm oil with smoked proteins.
Where does it come from?
- South-West — Origin
- North-West — Speciality
It is eaten across the whole country.
Associated people(s) : Banyang (Manyu division)
Main ingredients
- Gnetum africanum leaves
- Talinum (waterleaf) or spinach
- Palm oil
- Crayfish, smoked fish, beef skin (kanda)
What to eat it with
Fufu or gari.
Origin and tradition
A speciality of the Banyang people of the Manyu division in south-west Cameroon. It is one of the most identity-defining dishes of the anglophone regions.