Bitter Leaf Soup Recipe
Photo Credit: Dooney’s Kitchen/Low Carb Africa/Yummy Medley Pinterest
Servings:
4
Ready In:
1hr 40mins
Calories:
Varies
Good For:
Lunch
Introduction
About this Recipe
By: Emmanuella
Although ‘Bitter’ appears in its name, bitter leaf soup is one of the sweetest local delicacies loved by Igbos. Traditionally called ofe Olugbo (or onugbo soup), bitter leaf soup is one of the few soups that is traditionally eaten during Igbo cultural festivals. You bet it is prepared in a special way that makes this bitter-leafed soup become relished on the dining table. Let us see how this special delicacy is prepared.
- 1 lbs Bitter leaf
- 5 lbs cocoyam
- 2 lbs cut Goat meat
- 1 lbs kpomo or shaki
- 1 lbs stock fish
- 1 lbs dried fish
- 2 lbs palm kernel
- Scotch bonnet pepper
- 4 tbsp Crayfish
- 1 wrap of Ogiri Igbo
- Seasoning cubes & salt to taste
Note:
– If you can’t get cocoyam corms, you can use cocoyam flour, achi or even yam/yam flour
– You can sun-dry your bitter leaf to make its bitter taste easier to remove
– Ogiri Igbo is the local seasoning that gives your soup the traditional taste. But it is optional if you don’t eat it.
Nutrition
Bitter leaf soup is rich in vitamins, protein and minerals including iodine. Fats & oil and carbs are also present in good measure.
- Vitamins 35%
- Roughage 76%
- Calories 12%
Step by Step Instructions
Step 1: Prepare your leaves
First wash your bitter leaf to remove dirt. Marsh it to remove its bitter taste and to break the leaves. You can further boil to eliminate the bitter taste completely if you like.
Step 2: Prepare your sweetener
Put your washed goatmeat in a pot. Add diced onion (the only time you add onion), salt and seasoning cubes. Steam dry for 3 to 5 minutes. Then add scotch bonnet pepper, your stock fish and water. Cook until meat & fish are tender. Add kpomo and boil for another 5 minutes so it doesn’t get too soft. Sweetener is ready.
Step 3: Prepare your palm kernel seeds and cocoyam
Put your washed palm kernel seeds and cocoyam together in a pot and boil until softened. Peel the hot cocoyam and blend into cocoyam paste. Extract oil from the palm kernel seeds using hot/warm water. Be mindful of the volume of water you use. Only add as much as how watery you want your soup to be and boil for 10 minutes.
Step 4: Mix your soup
Into the boiling oil solution, add your dried fish, crayfish and scotch bonnet pepper. Also add your ogiri igbo and seasoning cubes to taste and allow to boil for 10 minutes. Add the cocoyam paste and allow to boil to dissolve before adding your already cooked meat, kpomo and stock fish. Allow to steam for 10 minutes.
Step 5: Add bitter leaf
After a total of 20 to 25 minutes of cooking, the aroma of the soup must be strong. Add your prepared bitter leaf. Add it in small lumps so it can spread easily and stir very well. Add salt to taste and cook for 10 minutes. Your bitter leaf soup is ready to be served.
Step 6: Get your swallow ready
Get your preferred swallow ready and serve in desired quantity. Do not forget to do the dishes ASAP.
People Who’ve Made This
“I really love Onugbo soup and I have followed your recipe. I think it is correct and will give the desired result and taste. I like it when ogiri igbo is used to prepare the soup. It brings out the real taste of the soup and not t0 mention the strong beautiful and rich aroma too
Thanks Emmanuella. Just started craving bitter leaf soup again.”
“Wow! This is the real traditional way of making bitter leaf soup. Just that you weren’t quite elaborate on how to process the palm kernel seeds. I use palm oil instead of the kernels. It’s easier for me that way and still gives the same satisfying taste.”