There are some ingredients for bitter leaf soup that you must not overlook when preparing the soup. This does not neglect the relevance of other ingredients but enlightens the readers on the existence of primary and optional items that the soup covers.

This article centers on the ingredients that are used in cooking bitter-leaf soup. In my last post, I established that bitter leaf soup, also known as Ofe Onugbu is a famous Nigerian soup.

This soup is peculiar to the Igbo tribe of Eastern Nigeria. Some non-Igbos shy away from bitter leaf soup because they think that, true to its name, it is a very bitter soup. But they can not be more wrong; Ofe Onugbu does not taste bitter in the slightest. The leaves need to be thoroughly washed to get rid of the bitterness before it’s added to the soup.

Ingredients for Bitter Leaf Soup

1. Assorted meats (Beef, goat meat, Ponmo, Shaki are ideal)

2. 2 Cooking Spoon Palm oil

3. 1 Cup Bitter leaves (Fresh or Dried)

4. 3-4 Medium Size Cocoyam (Ede)

5. 2 Smoked Fish (Optional)

6. 2-3 Stockfish (Optional)

7. 3 Tablespoons Ground Crayfish

8. 1 Tablespoon Ogiri Okpei

9. 3 Tablespoons Ground Dry pepper or 2 Scotch Bonnet blended

10. 2 Bouillon Cubes

11. Salt to taste

Soup Preparation

Begin by boiling your meats, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef or other softer meats. When all the meats are tender, add the Stockfish, and leave to cook until soft…

While the meats are boiling, boil your Cocoyam with the skin on. Do not add salt, boil until tender, this should take roughly 20 minutes on medium heat…

When they are tender, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender or food processor until smooth, then set aside…

Wash the bitter leaves with hot water to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after washing.

If you are using dried Bitter leaves, you’ll need to soak them in warm water to plump them up and also get rid of dirt…

When the meats and fish are all soft, add Crayfish, and smoked Prawns, then add the ground or blended pepper. Stir and combine…

Add Palm oil, and leave to thoroughly combine for three or four minutes….

Now, turn the heat done to low, and add the blended Cocoyam into the stock in small dollops, and be careful not to add too much. The consistency should be semi-fluid….

The Cocoyam will dissolve; thickening the soul, leave to dissolve and combine for two to three minutes. The thickness will depend on your choice. Bitter is light and semi-fluid though some people prefer it thick and creamy. I like mine somewhat in between. Then add the Ogiri, stir, and combine. Taste for seasoning and adjust if necessary…

Then add the washed bitter leaves, and leave to cook for two to three minutes. Do not overcook your vegetables…

The soup is ready.