Nigerian Bitterleaf Soup, also known as “Ofe Onugbu”, is a rich and hearty soup that is a staple in Igbo cuisine. It’s known for its unique bitter flavor from the bitterleaf, balanced by savory and spicy elements. Here’s a guide to making this delicious soup:
Ingredients
For the Soup:
- Bitterleaf: 2-3 cups (fresh or dried; if using dried, soak and wash thoroughly)
- Beef: 1 lb (cut into chunks)
- Goat Meat: 1 lb (optional, cut into chunks)
- Stockfish: 1/2 lb (soaked and shredded; optional)
- Dry Fish: 1/2 lb (soaked and shredded; optional)
- Periwinkle: 1 cup (fresh or canned; optional)
- Ground Crayfish: 2 tablespoons
- Palm Oil: 1/2 cup
- Ground Pepper: 1-2 tablespoons (to taste)
- Onions: 1 large (chopped)
- Seasoning Cubes or Maggi: 2-3 (to taste)
- Salt: to taste
- Thickener: 1 cup (e.g., ground egusi (melon seeds), cocoyam paste, or a thickening agent like achi or ogiri)
Instructions
- Prepare the Bitterleaf:
- If using fresh bitterleaf: Rinse the leaves thoroughly, then place them in a pot of boiling water. Boil for 10-15 minutes to reduce the bitterness. Drain and rinse again. Repeat if necessary until the bitterness is reduced.
- If using dried bitterleaf: Soak in water overnight, then rinse thoroughly. Boil for 10-15 minutes, drain, and rinse again.
- Cook the Meat:
- In a large pot, add the beef, goat meat (if using), and a little water. Season with salt, seasoning cubes, and chopped onions. Cook until the meats are tender.
- If using stockfish and dry fish, add them to the pot with the meats and cook until tender.
- Prepare the Soup Base:
- Add the palm oil to the pot and stir well.
- Add ground crayfish and ground pepper. Mix thoroughly.
- Stir in your thickener (egusi, cocoyam paste, or a thickening agent). If using egusi, ensure it’s well-blended and smooth. Let the soup simmer until it thickens. If using cocoyam paste, make sure it’s well mixed in.
- Add Bitterleaf and Periwinkle:
- Add the prepared bitterleaf to the pot. Stir well and cook for about 10-15 minutes. The bitterleaf should be well-incorporated into the soup.
- If using periwinkle, add it at this stage. Stir and cook for an additional 5-10 minutes.
- Adjust Seasoning:
- Taste the soup and adjust seasoning if necessary. You may need to add more salt or seasoning cubes depending on your preference.
- Finish and Serve:
- Once the soup has thickened to your liking and all the ingredients are well-cooked, remove from heat.
- Serve hot with your choice of swallow (e.g., pounded yam, eba, fufu, or semovita).
Tips:
- Bitterleaf soup is known for its strong flavor. If you’re new to it, start with less bitterleaf and adjust to taste.
- The choice of thickener can vary by region or personal preference. Experiment with different options to find what you like best.
Enjoy your delicious Nigerian Bitterleaf Soup!
