Bitter Leaf Soup, also known as Ofe Onugbu in Igbo tribe of Eastern Nigerian. Bitter leaf Soup is one of the best serve culture recipes you can think of.
Been a delicious meal, I can’t think of not eating it once a week because the unique taste can not be replaced with other igbo soup. No wonder it’s my favorite soup.
As the name implies, people think the bitter soup is a very bitter substance, Although the leaves are very hard to process. Mostly not suitable for people cooking it for the first time because you will be discouraged.
Here is how you can cook a delicious bitter leaf soup
For you to get the natural taste, Do not add these ingredients: Onions, Curry or Thyme!
- Assorted meats (Beef, goat meat, Ponmo)
- 2 Cooking Spoon Palm oil or palm carnal if souced
- 1 Cup Bitter leaves (Fresh or Dried)
- 3-4 Medium Size Cocoyam (Ede)
- Salt to taste
- 2 Smoked catFish
- 2-3 Stockfish
- 3 Tablespoons Ground Crayfish
- 1 Tablespoon Ogiri Okpei
- 3 Tablespoons Ground Dry pepper or 2 Scotch Bonnet blended
- 2 knorr Cubes
- Rinse and cook your meats with one cube of knorr and salt to tender a little, boil your stockfish for 2 minutes, pour out the water reason is that to remove the bad odor and chemicals, add it up to the cooking meat. Rinse and add up your smoke catfish cook to tender.
- While waiting for the meats to boil, boil the Cocoyam with the skin on. Do not add salt, boil till tender, this should take roughly 20 minutes on medium heat depending on the species of the cocoyam. Some take a longer time to cook.
- After boiling the cocoyam to softness, peel the skin off with your hands and pound till smooth in a mortar. Alternatively, chop them into small pieces and grind with your blender or food processor till smooth, then set aside.
- Wash the Bitter leaves with water and boil for 10 to 15 minutes to get rid of the bitterness. If you’re using dried Bitter leaves, you’ll soak in warm water to plump it up and also get rid of dirt.
- When the Meats and Fish are all tender, add crayfish, smoked Prawns, then add blended pepper. Stir and combine.
- Add Palm oil, leave to blend for 3-4 minutes
- Now, turn the heat down to low, add the blended Cocoyam be mindful not to add too much. Remember, the consistency should be semi-fluid.
- The Cocoyam will dissolve; thickening the soup and giving it a nice look, leave to dissolve, and combine for 2-3 minutes. Then add the Ogiri, stir and combine. Taste for seasoning and add more if necessary.
- Add the washed or boil bitter leaves, leave to cook for 2-3 minutes. Do not overcook your vegetables.
Your recipe is ready. Enjoy