Nigerian bitter leaf soup, also called onugbu ofe, is a delicious delicacy common with the Igbo tribe; the soup is usually served at traditional parties and in restaurants.
The soup is made with properly washed bitter leaves to remove the bitterness.
It is very good to wash the leaves yourself to be sure it’s no longer bitter; you can also buy already washed bitter leaves in the market.
You would also need cocoyam in the preparation of the soup (more on that later)
If you are ready to prepare a bitter-leaf soup that would make everyone lick their fingers, this article is for you.
Health Benefits Of Nigerian Bitter Leaf Soup
- Bitter soup improves fertility
- It helps detoxify the body
- It helps reduce weight
Ingredients For Making Nigerian Bitter Leaf Soup
- Meat such as beef, chicken snail, and assorted meat.
- Washed bitter leaf
- Dry pepper, fresh red bell pepper, or yellow pepper(Please use one and blend it)
- Seasoning cubes
- Ogiri (fermented locus beans)
- Palm oil
- Smocked catfish
Steps For Preparing Bitter Leaf Soup
Get your bitter leaves, place them in a bowl, add a little water, and wash.
You would need to change the water by putting the bitter leaf in a filter and draining the water away.
Then add fresh water and continue to wash the bitter leaves until it’s no longer bitter.
You should change the water multiple times to ensure the bitterness is removed.
Alternatively, you can boil the bitter leaves, sieve the boiling water, and wash continuously with cold water until it’s no longer bitter.
Get your cocoyam and wash them with water, place them in a pot, and boil for about 10 minutes to get soft and tender.
Next, remove the cocoyam from the fire; peel off the skin while hot, then get a mortal and a pestle and pound the cocoyam to make it smooth.
Place your medium-sized pot on the fire, then add in your meat, such as beef, chicken, and stocked fish.
Next, add in your onions, seasoning cubes, and salt to taste and stir it a little.
Then, allow it to boil for about 15 minutes when the meat is soft and tender.
Add your palm oil to the meat stock, then add in your blended pepper.
Next, add smocked catfish (if available), then add Ogiri, some seasoning cubes, and a little salt to taste,
Next, add in your crayfish and keep a little for later, then stir and allow it to cook for about 5 minutes.
After 5 minutes, add your pounded cocoyam little by little (lumps) into the pot,
Add your washed bitter leaf into the pot and allow it to cook until the cocoyam dissolves into the soup.
Next, add in your leftover crayfish and stir; you can dilute the thickness by adding water as you desire and allow to simmer for 2 minutes. Then, your bitter leaf soup is ready.
Frequently Asked Questions
How Do You Get A Bitter Taste Out Of The Bitter Leaf Soup?
You get the bitter taste out of the bitter leaf soup by washing the leaves continuously with water until it’s no longer bitter.
Alternatively, you can boil the leaves, sieve the hot water away, and then wash with cold water until there is no more bitterness before adding it to your soup.
What Can I Use To Thicken Bitter Leaf Soup?
You can make use of Achi, Egusi (melon seeds), and cocoyam to thicken your bitter leaf soup.
What Can I Use Instead Of Cocoyam In Bitter Leaf Soup?
You can use Achi instead of cocoyam in your bitter soup.
Can You Make Bitter Soup Without Ogiri?
You can make bitter leaf soup without Ogiri, but if it is available, you can use it to give the soup a special taste.