Cookbook:Nigerian Bitter Leaf Soup II

Nigerian Bitter Leaf Soup II
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Bitter leaf soup is a Nigerian soup.

Ingredients

• Bitter leaf, washed
• Water
• Meat
• Onion, chopped
• Stock cube
• Stockfish
• Palm kernel
• Ground crayfish
• Yellow pepper
• Ede (taro root)
• Salt

Equipment

• Pot
• Cooking spoon
• Mortar and pestle
• Bowl
• Sieve

Procedure

1. Boil the bitter leaf in a pot of water, then drain it in a sieve and rinse well. Repeat this boiling and rinsing process twice more. Set the drained bitter leaf aside.
2. Combine the meat, onion, stock cube, and stockfish in another pot. Bring to a simmer.
3. Boil the palm kernel in another pot until soft. Drain.
4. Transfer the palm kernel to a mortar, and pound it well. Mix in some warm water, then transfer the juice to the pot of meat, leaving the solids behind.
5. Pound together the crayfish and yellow pepper, then add to the soup pot.
6. Boil the ede until soft, then pound it and add to the soup pot.
7. Season with stock cube and salt to taste, then mix in the drained bitter leaf. Cover and cook for 4 minutes.
8. Serve hot.