Foufu et Eru (Cameroonian Beef with Cassava Leaves)
Foufu et Eru (Cameroonian FuFu and Eru) is a traditional Cameroonian recipe for a classic dish of cassava flour fufu made into balls that's served with a beef stew in a peanut, tomato, onion, okra and chilli base. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroonian FuFu and Eru (Foufu et Eru).
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Ingredients:
500g cassava flour
600g beef, cubed
4 tbsp peanut butter
2 tbsp groundnut oil
1 thumb-sized piece of ginger, grated
1 hot chilli, finely chopped
2 tomatoes, chopped
100g okra, thinly sliced
1 onion, sliced basil leaves, to taste
salt and freshly-ground black pepper, to taste
Method:
Bring 1.5l of water to a boil. Reserve a quarter in a pan and keep warm.
Add the cassava flour in a steady stream, beating into the water until smooth and thoroughly combined. Bring to a boil, cover and cook for 1 minute then take off the heat.
Stir with a wooden spoon then work in 200ml of warm water. Turn down the heat and continue cooking, stirring constantly, until the cassava flour is no longer raw. It will be harder to stir as the mixture thickens. If it looks to dry then add some of the remaining hot water. Take off the heat and set aside to cool.
When the mixture is cool enough to be handled, wet your hands then form the mixture into balls. Set aside in an oven to keep warm until ready to serve.
Heat the oil in a frying pan then add the beef, onion and ginger. Moisten with a little water and season to taste with salt and black pepper. Bring to a simmer and cook for 30 minutes over medium heat.
Mix the peanut butter with a little hot water then pour into the pan with the meat. Add the chilli and tomatoes. Bring to a simmer and cook for 20 minutes, or until the meat is cooked.
Take off the heat and stir in the okra. Serve hot garnished with shredded basil leaves and accompanied by the cassava balls.
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