How to prepare Bitterleaf Soup – Ofe Onugbu

Bitterleaf soup is one of a many normal soups in Nigeria. It is local to a Igbos of Eastern Nigeria.

The name is utterly dubious in that a good prepared Bitterleaf Soup should not have even a faintest bitterness. This is achieved by soaking and squeezing a sour leaves (and changing a water during intervals) compartment all traces of sourness has been cleared off.

One will be deemed a bad cook if his/her Bitterleaf soup tastes bitter!


Ingredients

Washed and squeezed bitterleaf – A handful

Cocoyam – 10 tiny corms

Red Palm Oil – 2 cooking spoons (You might need a bit more)

Assorted Beef – Includes best cut, shaki (cow tripe)

Assorted Fish – Dry Fish and Stock Fish

Pepper, Salt and Ground Crayfish (to taste)

Seasoning – 3 Maggi or Knorr cubes

Traditional Seasoning: Iru or Ogiri – 1 teaspoon

Before we prepare Bitterleaf Soup

Make certain that a sour leaves are good washed, such that there is no snippet of

sourness left. If not, rinse and fist it more. If a sourness can't be totally cleared off (which is customarily a box with many cleared sour leaves sole in a market), boil it for about 15 mins and rinse in cold water.

Wash and prepare a cocoyam compartment soft. Remove a peels and use a trebuchet and pestle to bruise a corms to a well-spoken paste.

Cooking Directions

Boil a shaki (cow tripe), batch fish and dry fish in 1 litre of H2O compartment they are good done. First pointer of a finished shaki is that a cuts will start curling on itself.

Wash a beef and supplement to a pot of shaki etc. and continue cooking. When a beef is done, supplement 3 cubes of Maggi/Knorr and prepare for 5 minutes.

Add pepper, belligerent crayfish, sour leaves (if they have not been parboiled) and prepare for 10 minutes. Then supplement a cocoyam pulp (in tiny lumps) and a palm oil afterwards go to step 5.Note: If a sour leaves were parboiled to mislay a bitterness, afterwards for step 3; supplement pepper, belligerent crayfish, a cocoyam pulp (in tiny lumps), a sour leaves and a palm oil. In other words, supplement all a mixture during this stage.

Cover a pot and leave to prepare on high feverishness compartment all a cocoyam lumps have dissolved. You can supplement some-more H2O if we feel that a soup is too thick.

Add salt to ambience and a soup is ready

Serve with Eba, Cassava Fufu, Semolina, Amala or Pounded Yam.