Ofe Onugbu, sometimes referred to as Bitter leaf soup, is a well-liked soup in Nigeria.
The Igbo tribe of eastern Nigeria is unique in that they make bitter leaf soup. Many non-Igbo people avoid bitter leaf soup because they believe that, according to its name, it is an extremely bitter soup.
But Ofe Onugbu has absolutely no bitter flavor. Before being added to the soup, the leaves must be carefully cleaned to remove the bitterness.
Below are the Ingridients and cooking directions for the popular Bitter leaf soup
COOKING INGRIDIENTS
Assorted meat (Beef, Goat meat, Ponmo, Shaki)
Washed bitter leaves
Ground Crayfish
Seasoning Cubes
Ogiri a product of castor seeds(optional)
Dry fish
Stockfish
Palm oil
Ground dry Pepper
Scotch Bonnet pepper
Salt
Cocoa-yam; cooked and pounded
COOKING DIRECTIONS
Start by boiling meats, start with the tougher meats like Cow leg and Shaki first.
When they’re slightly tender, add beef or other softer meats. When all the meats are tender, add the Stockfish, leave to cook till soft.
When the Meats and stockfish are all soft, add Crayfish, Dry fish, then add the ground and blended pepper. Stir and combine.
Add Palm oil, leave to cook for 3-4 minutes.
Turn down the heat to a low one and add the blended cocoyam into the stock in small balls. Ensure that you do not add too much so it wil not be too thick.
The Cocoyam will dissolve and combine for 2-3 minutes. By now, the soup will thicken up a bit.
Add Ogiri, stir and mix then taste and adjust seasoning if necessary.
Add the washed Bitter Leaves and leave to cook for 2-3 minutes.
Turn off the heat and your Bitter leaf soup is ready.
Serve with your preferred swallow.
