This bitter leaf soup recipe (also known as Ofe Onugbu) is generously stocked with flavoursome meats, fish, and cocoyams. Make it when you’re in the mood for something warm, serve it with your favourite swallow, tuck it in, and enjoy.
INGREDIENTS:
½ cup washed bitter leaf
4 medium cocoyams
10 medium size assorted meats
3 medium smoked or dry fish
1 medium size stock fish
Ground dry pepper, to taste
1 tbsp. ogiri (locust beans)
½ cup ground crayfish
2 cooking spoons of palm oil
Seasoning/salt to taste
PROCEDURE:
Peel, wash, and boil the cocoyam till tender, then blend or pound in a mortar.
Soak the stock fish in hot water to soften.
Season and boil the assorted meat until tender then add the stock fish and dry fish and allow boiling for 10 minutes.
Add the palm oil, ogiri, dry pepper, ground crayfish and cook for 3 minutes.
Add the cocoyam paste and stir very well. (you can add more water if it’s too thick), allow cooking for 5 minutes.
Add the bitter leaf, seasoning, and salt to taste. Allow to simmer for 5 minutes.
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Serve with your preferred choice of swallow.