Bitterleaf Soup (Ofe Onugbu) Recipe: How to Make Authentic Nigerian Soup with Bitterleaf and Cocoyam

Bitterleaf Soup (Ofe Onugbu) Recipe: How to Make Authentic Nigerian Soup with Bitterleaf and Cocoyam

Introduction

Bitterleaf Soup, known as Ofe Onugbu in Igbo, is a traditional soup enjoyed by the Igbo people of Southeastern Nigeria. It is a rich, hearty, and flavorful dish made with fresh bitterleaf, cocoyam paste as a thickener, and an assortment of meats and fish. Despite its name, properly prepared bitterleaf soup is not bitter, as the leaves are thoroughly washed to reduce their bitterness before cooking. This delicious soup is typically served with Nigerian swallows such as pounded yam, fufu, or eba, making it a beloved dish for special occasions and everyday meals.

Ingredients

For the Bitterleaf Soup:

• 4 cups fresh bitterleaf, thoroughly washed to reduce bitterness
• 1 kg assorted meats (beef, goat meat, tripe, and cow skin)
• 200g stockfish (pre-soaked)
• 200g dried fish
• 200g cocoyam (or 1 cup cocoyam paste)
• 200ml palm oil
• 1 cup ground crayfish
• 2 tablespoons ground pepper (scotch bonnet or cayenne)
• 1 medium onion, chopped
• 2-3 stock cubes (Maggi or Knorr)
• 1 teaspoon ogiri (fermented locust beans, optional)
• Salt to taste

Instructions

Step 1: Prepare the Ingredients

1. Boil and Pound Cocoyam: Wash and boil the cocoyam until soft. Peel and pound into a smooth paste using a mortar and pestle, or blend if possible.
2. Season and Cook Meats: Wash the assorted meats and season with chopped onions, stock cubes, and salt. Add water and boil until tender.
3. Add Stockfish and Dried Fish: Add the pre-soaked stockfish and dried fish to the meat pot. Cook until soft.
4. Prepare the Bitterleaf: If using fresh bitterleaf, wash thoroughly until most of the bitterness is removed.

Step 2: Make the Soup Base

1. Add Palm Oil: Pour the palm oil into the pot of meats and fish. Stir and allow it to blend with the stock.
2. Add Cocoyam Paste: Scoop small lumps of the cocoyam paste into the pot. Allow the paste to dissolve into the soup as it cooks, thickening the soup naturally.
3. Incorporate Crayfish and Pepper: Mix in the ground crayfish, pepper, and optional ogiri for a traditional flavor.

Step 3: Add Vegetables and Cook Soup

1. Add Bitterleaf: Gently add the washed bitterleaf to the soup. Stir carefully to ensure even distribution without over-stirring.
2. Simmer on Low Heat: Allow the soup to cook on low heat until the cocoyam has completely dissolved and the soup reaches a smooth, thick consistency.

Step 4: Final Seasoning and Serving

1. Check the Seasoning: Taste the soup and adjust with salt or more stock cubes if necessary.
2. Serve Hot: Bitterleaf Soup is now ready to be served with pounded yam, eba, fufu, or rice.

Serving Suggestions

Bitterleaf Soup pairs perfectly with traditional Nigerian swallows and staples, such as:

• Pounded Yam
• Eba (Garri)
• Fufu (Cassava)
• Semovita
• Rice (for a lighter meal)

Enjoy this rich and comforting Nigerian soup, perfect for family gatherings and everyday enjoyment!