Eru

Leaves of the forest climber eru, sliced into wafer-thin strips, are the basis of popular dishes in south-western and central Cameroon.

Gnetum africanum is an evergreen woody climber of the Gnetaceae family that scrambles up trees in humid tropical forests. Although it is a gymnosperm, it has broad, leathery, oval leaves resembling those of flowering plants. The leaves are rich in protein and minerals, and before cooking they are cut into very thin strips. The species is gathered mainly from the wild, which, given the high demand, threatens wild populations; attempts are therefore being made to cultivate it.

Significance in the country

In the English-speaking South-West Region, eru stewed with talinum leaves, palm oil and smoked fish is served with garri or fufu, while in the Centre Region the Beti peoples use it to make okok with peanuts. Cameroon also exports large quantities of the leaves to Nigeria.

Where it grows

Wild in the humid forests of the southern part of the country – especially in the South-West, Littoral, Centre, South and East regions.

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