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Eru is a vegetable from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.
Primarily, Gnetum africanum leaves are used as a vegetable for soups and stews, commonly called eru soup, okazi soup or afang soup. [12] The leaves of the vine are sold in markets throughout the year and may be used in soups and stews or eaten raw. The leaves may further be used as a remedy for nausea, sore throats, or as a dressing for warts.
A vegetable soup that has its origin from the Efik people in the southeast of Nigeria. Efo riro: Nigeria: A Yoruba stew mainly consisting of spinach and locust beans. Egusi soup: Nigeria: A stew mainly consisting of egusi. Ekwang: Cameroon/Nigeria: A dish of grated cocoyams wrapped in cocoyam leaves and cooked in a spicy stew. [2] [3] Eru soup ...
Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy ...
Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and butter and milk; Kusksu – an old Maltese soup made primarily from seasonal broad beans. Leek soup – Vegetable-based soup dish; Lettuce soup – Soup made with lettuce; Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of ...
Eru (soup), a Cameroonian soup; Eru (vegetable), a tropical African vine and vegetable; Eru, Estonia, village in Haljala Parish, Lääne-Viru County, Estonia Eru Bay, bay near the village; Egyptian Russian University, in Badr, Egypt; Emergency Response Unit; Emission Reduction Unit, under the Joint Implementation of the Kyoto Protocol
Eruca sativa Mill., E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor.
Sinigang, from the Philippines, is a clear sour soup made from tamarind paste and meat, fish, or vegetables. Snert (erwtensoep) is a thick pea soup, is eaten in the Netherlands as a winter dish, and is traditionally served with sliced sausage. Solyanka – Russian soup on a meat, fish or vegetable broth with pickles, spices and smoked meat or fish.