Today, I will be showing you how to prepare one of the Igbo soup recipes which is known as Ofe Onugbu or Bitter leaf soup.
From its name “bitter leaf soup”, we all know that bitter leaf is involved in preparation of the soup.
The other ingredients are cocoyam (which is used as the soup thickener), assorted fish (dry fish and stock fish),
grounded crayfish and a lot more that you will find out soon.
The quantity of palm oil to use is based on choice. If you want a lot of palm oil, then you can add more when cooking.
The bitter leaf I used was a bit bitter after washing so I had to boil it a bit before using it for the soup.
To learn how to wash bitterleaf, you can watch the video below.
Some people tend to add ogiri to it. But I didn’t add in today’s soup preparation.
The final question after preparing your soup will be, “what will I use to eat this soup?”
Bitter Leaf Soup is popularly served with Pounded Yam. But can also be served with swallows like Eba, Amala etc.
I served mine with Eba, as you can see below.
So, let’s begin.
INGREDIENTS
• 2 hand ful of washed bitter leaf
• Beef
• Shaki
• Cow skin (kpomo)
• 1 1/2 tbls of grounded crayfish
• Stock fish
• Dry fish
• Cocoyam
• 1 cooking spoon of Palm oil
• 3 seasoning cubes
• Salt
• 1 tbls Ghana pepper
Below is the step by step video you can also watch on bitter leaf soup preparation.
BITTER LEAF SOUP PREPARATION
Wash the cocoyam and put in a suitable pot. Add water to the level of the cocoyam and set on heat to cook till soft.
Peel and pound the cocoyam after it’s cooked.
When very soft, add the palm oil and pound till all mixed before packing into a suitable plate.
Turn the bitter leaf in a suitable pot, add water to the level of the leaves and set on heat. Allow to boil very well before washing.
Note: Boiling is not necessary if the bitter leaf is bitter after washing
Set water to heat up while you wash the stock fish well.
Add the dry fish and washed stock fish to a suitable bowl.
Add the hot water in the bowl with assorted fish and allow for 10-15 minutes.
Wash the pieces of meat and shaki well and put in a suitable pot.
Add the seasoning cube and salt to taste. Add water to the level of the meat and set on heat to cook till soft.
While the meat cooks, wash and pieces the fish to suitable sizes and pack into a suitable bowl after washing.
Cut the cow skin (kpomo) to suitable size. Wash well and pack into a suitable plate.
When the meat is cooked, set an empty pot on heat and add a little palm oil.
Add the Ghana pepper, the washed assorted fish to the pot and mix.
Now add the cooked meat, the grounded crayfish and the cow skin (kpomo) and add a little water to the pot.
Now add the pounded cocoyam (thickener), the seasoning cubes and salt to taste.
Mix well, close the pot and allow to boil very well till thick.
When it’s all thickened up, add the bitter leaf and mix well.
Note: You can add a little more water if it is too thick.
Then allow to boil a little before serving with swallow of choice.
Do enjoy and don’t forget to share with family and friends.
