How to Make Bitter Leaf Soup

Bitter leaf Soup a well known soup across Nigeria. Permit me to call it a multicultural delicious Nigerian soup. By this I mean that it is regarded as a traditional meal among the three major ethnic groups in Nigeria. Each of these ethnic groups call it a traditional name.

The names are; Ofe Onugbu (Igbo),  Obe efo Elewuro (Yoruba), and Miyan shuwaka(Hausa). It is prepared with bitter leaf scientifically referred to as Vernonia amygdalina.  Although the name suggests that it will be bitter, but that’s not the case with this delicious soup.

Ingredients for Bitter Leaf Soup

1 cup bitter leaf (Washed, stripped of most of its bitter taste and squeezed)

200g of Assorted Meat

Stock Fish

100ml Palm Oil

6 corms Cocoyam

Dried Fish

2 tablespoonful Ground Crayfish

1 Ogiri teaspoon  ( fermented oil seeds)

2 Maggi cubes

Pepper

Salt

Bitter Leaf Soup Cooking Procedures

Wash the cocoyam corms and place in a pot, add sufficient water and cook until becomes soft. Peel off the skins of the cocoyam while it’s still hot. After this, blend it until it becomes smooth and paste like. Note that you could use cocoyam powder, all you need to do is to add boiled hot water and make out a paste of it. Fufu  or Semolina are other options.

Wash the bitter leaves by squeezing as well as scrubbing of the leaves in between your palms. As you do this, you change the dark green water from time to time until the water becomes clear with a faint bitterness taste in the leaves.

Ensure you taste the leaves to ascertain this. In case you are using dried bitterleaf, simply put it in boiling water with little baking soda and boil for about 15 minutes. Strain the leaves and rinse with water.

Cleanse the dried fish and keep aside.

Season and Cook the meat, begin with the tough ones like the cow tripe ( shaki) and  Cow foot. Pour in the washed stock fish and cook until its well prepared.

Next is to add the palm oil with the crayfish, ogiri, washed Dried fish, pepper, and stock cube and leave to cook for about 12 minutes.

Now pour in the cocoyam paste, cover the pot and allow it to cook until the cocoyam lumps are well saturated. Bitter leaves and salt are then added, mixed carefully and allow to simmer for about 3 minutes and what you will have next is a ready bitter leaf soup.

To enjoy this soup, get any of these swallow; Tuwo, Pounded Yam, Semolina, Fufu, Eba, wheat meal etc. and enjoy the combination.

Image Source: Afrolems

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