Eru [0000646]

Ingredients:

2 cups shredded cocoyam leaves (gluten-free)
1/2 cup waterleaf, chopped
1/2 cup palm oil
1 onion, chopped
2 tomatoes, diced
1 cup smoked fish or meat, flaked
Salt and pepper to taste
1 tsp crayfish (optional)
2 cups water

Steps:

In a pot, heat gluten-free palm oil over medium heat.
Sauté chopped onions until translucent.
Add diced tomatoes and cook until softened.
Stir in shredded cocoyam leaves and waterleaf, mixing well.
Add flaked smoked fish or meat to the pot.
Season with salt, pepper, and optional crayfish.
Pour in water and simmer until the leaves are tender.
Adjust seasoning if needed.