Bitter leaf soup is one of the best traditional soups from the Eastern part of Nigeria.
Bitter leaf soup is popularly eaten by the Igbo speaking people of Eastern Nigeria, and the people of Cameroon. It is called Ofé Onugbo by the Igbos, ewuro by the Yorubas of the western part of Nigeria. While the Hausas of the Northern Nigeria call it “ Shiwaka’’ the Cameroonians call it Ndolé. There are regional differences in how this soup is prepared.
Read step-to-step arrangement on how to prepare one of the most loved soup by the Igbos
Bitter leaf Soup Recipe – Ofé Onugbo
– 1kg of assorted meat (Beef, ox tail, shaki, cow leg, goat meat)
– I medium smoked fish
– I big size stock fish
– 100grams grounded Crayfish
– 2 seasoning cubes
– 1 big sized onion
– 2 tablespoonfuls dried grounded red hot chilli pepper
– 10 tablespoonful of red palm oil
– 2 medium sized white cocoyam
– Freshly squeezed or dried bitter leaf
– Salt – ½ teaspoonfuls
– 1 tablespoonful of dried curry powder
– ½ teaspoonfuls of dried thyme leaves
– 10 cups of water
Cooking Time : 90 minutes
1.Wash the assorted meat in clean warm water. Put the assorted meat in a pot, add about a cup or two of water and two seasoning cubes, half the sliced onion, salt to taste, little sprinkle of dried curry powder – about ½ tablespoonful, dried thyme leaves, and bring to boil for about 20 minutes.
2. Wash the stock fish with sponge to remove sand and allow running under plenty of tap water. The stock fish is best soaked overnight to allow it absorbs water and become tender. Cut the stock fish into servable bits and add it to the boiling meat. Allow to boil for 5 – 10 minutes.
3. Then add washed smoked fish in the whole mixture of assorted meat, stock fish and boil for another 5 minutes.
4. Add about 4 cups of water into the pot of boiling meat and fish, and add about 1 or 2 tablespoonful of dried red hot pepper to taste and freshly squeezed or dried bitter leaf (3 to 4 balls of hand squeezed fresh bitter leaf, or 3 – 5 tablespoonful of dried bitter leaf. Allow to boil for 3 – 5 minutes.
5. Then add palm oil and already cooked and mashed cocoyam to thicken the soup. If there is no access to cocoyam you can sprinkle some garri which can do the same wonder as cocoyam. Add salt, and pepper to taste and allow to cook for 10 minutes.
Try this today!