This soup is Native to the Igbo tribe of Nigeria and it’s popular because it could be made in more than five different ways and can also be refrigerated for a very long time (though I recommend two weeks at most)
This bitter leaf soup recipe (also know as Ofe Onugbu) is generously stocked with flavoursome meats, fish and cocoyams. Make it when you’re in the mood for something warm, serve with your favourite swallow.
As usual, pattern of preparation might differ but the core ingredients which is the bitter leaf and cocoyam remains the same.
1 Pound of Beef
1/2 pound of Shaki (Beef Tripe)
4 medium pieces of cowfoot
2 small stockfish pieces
1 small dry fish
1/2 cup of crayfish
7 small chunks of cocoyam (boiled)
1.5 cups of washed bitter leaves (chopped)
1.5 cooking spoons of palm oil
1 teaspoon of Ogiri (fermented oil seeds)
2 pieces of small yellow pepper chopped (habanero)
1 tablespoon of crayfish powder
- Season and boil all your meats and stockfish.
- Pound the boiled cocoyam till smooth. If you do not have a mortar and pestle, you can use a blender or food processor to help you grind till smooth.
- Add the dry fish and crayfish pieces to the pot of meats once they have softened and the chopped pepper and allow to boil for another 5minutes.
- Add the ogiri into the pot at this stage. Please note that the strong smell of the ogiri will eventually minimize and be masked by the other ingredients.
- Pour in the palm oil and scoop the cocoyam paste in little balls into the pot. Sprinkle the crayfish powder.
- Add the washed bitter leaf to the pot and allow to simmer for an additional 3-5 minutes. Serve with any swallow of your choice
Watch video below :