How to Prepare Bitterleaf Soup (Ofe Onugbu): A Traditional Nigerian Delicacy

Bitterleaf soup, known as Ofe Onugbu in Igbo cuisine, is a beloved and flavorful Nigerian dish. The soup is rich in taste, thanks to the unique bitter leaves, and it’s packed with nutrients. It’s traditionally served with pounded yam, fufu, or rice. If you’ve been wondering how to prepare this delicious and hearty Nigerian soup, look no further! Here’s a step-by-step Bitterleaf soup recipe (Ofe Onugbu) that will bring the authentic taste of Nigeria to your kitchen.

Ingredients:

• 1 kg of assorted meat (beef, goat meat, or cow tripe – commonly known as shaki)

• 200g of stockfish

• 200g of dried fish

• 2 tablespoons of ground crayfish

• 1 cup of palm oil

• 1 cup of cocoyam (or cocoyam paste) – for thickening

• 2 medium-sized onions

• 2 tablespoons of ground pepper

• 2-3 cups of washed bitterleaf (fresh or dried, depending on your preference)

• 2 seasoning cubes (or as desired)

• Salt to taste

• Water (for cooking)

Instructions:

1. Prepare the Meat and Stockfish

Start by washing and cutting the assorted meats (beef, goat meat, or tripe) into bite-sized pieces. In a large pot, add the meat, stockfish, and some onions, then season with salt and your seasoning cubes. Add a bit of water and cook until the meat is tender. You can add more water as necessary during cooking to keep the right amount of broth.

2. Prepare the Cocoyam

While the meats are cooking, peel the cocoyam and wash it thoroughly. Boil the cocoyam in a separate pot until tender. Once cooked, pound it until smooth or blend it into a thick paste. This will serve as the soup’s thickener.

3. Add Palm Oil and Crayfish

Once your meats are tender, add the palm oil to the pot and stir. Allow it to melt and incorporate into the broth. Then add the ground crayfish and ground pepper. Stir everything together to create a flavorful base for the soup.

4. Add the Bitterleaf

At this stage, add the washed bitterleaf to the pot. Bitterleaf is an essential ingredient in Ofe Onugbu, giving it its signature taste. Be sure to thoroughly wash the leaves to reduce the bitterness if using fresh leaves. If using dried bitterleaf, rehydrate it in warm water and rinse several times.

5. Thicken the Soup

Gradually add the pounded cocoyam paste into the soup while stirring. This will thicken the soup, giving it a smooth and velvety texture. Stir well to ensure there are no lumps. Allow the soup to simmer for about 10-15 minutes, so the flavors blend perfectly.

6. Final Seasoning

Taste the soup and adjust the seasoning with salt and more seasoning cubes if necessary. Let the soup cook for an additional 5 minutes to allow the flavors to meld.

7. Serve and Enjoy

Your Ofe Onugbu is now ready! Serve it hot with your choice of swallow (pounded yam, fufu, or semovita) or rice. Enjoy this hearty, rich, and flavorful Nigerian soup with your loved ones!

Tips for the Perfect Ofe Onugbu:

• If you prefer less bitterness, ensure you wash the bitterleaf properly or soak it in water for a few hours before use.

• Adjust the level of pepper to your preference if you like it spicy.

• For a richer taste, you can add goat meat, cow tripe (shaki), or any other protein of your choice.

Now you know how to prepare Bitterleaf soup (Ofe Onugbu) just like a Nigerian grandma! It’s a dish full of flavor, tradition, and nutrition that’s sure to impress anyone at the dining table.