Bitterleaf soup popularly called ofe onugbu by the igbo’s is a very delicious soup especially paired with the right swallow that slides smoothly down the throat, asides its huge nutritional value, Bitterleaf has a lot of benefits and is used around the world for various purposes.
The leaf has a bitter taste that most people cannot withstand, however the health benefits of this miraculous plant range from treating malaria, typhoid, diabetes, diarrhea, tuberculosis, gallstones and kidney disease, to the prevention of cancer and lowering of hypertension,it is simply amazing!!!!
Learn how to make bitterleaf soup in simple steps.
Washed and squeezed bitterleaf – A handful
10 small corms Cocoyam
3 cooking spoons Red Palm Oil
Assorted Beef: Includes best cut, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Pepper, salt and ground crayfish (to taste)
3 stock cubes
1 teaspoon Ogiri Igbo (traditional seasoning)
– If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all make the bitter leaves soft and fresh again before adding them to the soup.
-If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour.
Before you cook Bitterleaf Soup
Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.
Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste ).
– Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
-Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
-Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. – -Then add the coco-yam paste (in small lumps) and the palm oil then go to step 5.
Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the coco-yam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.
Cover the pot and leave to cook on high heat till all the coco-yam lumps have dissolved. You can add more water if you feel that the soup is too thick.
Add salt to taste and the soup is ready