Eru is a soup 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 stewed with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.
- Grubben, G.J.H. (2004). Vegetables. Plant resources of tropical Africa. PROTA Foundation. p. 520. ISBN 978-90-5782-147-9.