How To Cook Bitter leaf Soup
Bitter leaf soup also known as ofe onugbu is a Nigerian soup native to the Igbo’s of Eastern Nigeria. With the name, one might think this soup is bitter but it isn’t because the leaf is usually properly washed before being added to the soup. Its preparation is similar to the method of preparing Oha soup. Bitter leaf soup is best served with Eba, Fufu, Semovita, or pounded yam.
In order to get the best from this soup, the following must be considered
- The bitter leaf must be properly washed so that every trace of bitterness in it is removed.
- A form of thickener must be used e.g. cocoyam.
- Washed bitter leaf
- 7 small corms Cocoyam
- 3 cooking spoons of Palm Oil
- Assorted beef with shaki
- Dry Fish and Stock Fish
- Pepper, salt, and blended crayfish
- 3 stock cubes e.g. Knorr
- 1 teaspoon Ogiri Igbo (traditional seasoning)
Method Of Preparation
- Wash, boil, peel and pound the corms of cocoyam to a smooth paste
- Boil the assorted beef with shaki, stockfish and dry fish in water until they are ready.
- When the beef is ready, add 3 cubes of Knorr and cook for 5 minutes.
- Add pepper, ground crayfish, bitter leaves and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil
- Cover the pot and leave it to cook until all the lumps of cocoyam have fully dissolved. (Add more water if you feel the soup is too thick).
- Add salt to taste and your soup is ready.
All the ingredients you need for this soup or for any other Nigerian soup can be found at www.supermart.ng