Cookbook:Bitter Leaf Soup

Bitter Leaf Soup
Category	Soup recipes

Cookbook | Ingredients | Recipes

Bitter leaf soup, or ofe onugbu, is a Nigerian soup. It is believed to enhance renal function and reduce constipation.

Ingredients

• Fresh bell pepper, washed and seeded
• Tomatoes, washed
• Onions, peeled
• Bitter leaf
• Assorted meat, rinsed and cut into pieces
• Stockfish, rinsed
• Ginger paste (optional)
• Crushed garlic (optional)
• Maggi (bouillon cube)
• Salt to taste
• Smoked dried fish, rinsed
• Onions, chopped
• Ground crayfish powder
• Palm oil
• Egusi powder
• Condiment if desired

Procedure

Finished bitter leaf soup

1. Blend the bell pepper, tomatoes, and onions together to make a smooth paste.
2. Rinse the bitter leaves. Rub them with salt, and continue washing to remove the bitter taste. The water from the bitter leaf will foam—be sure to thoroughly wash this away like you are washing a dress.
3. Add the meat and stockfish to a clean pot. Add ginger and garlic if using. Season with salt and bouillon to taste.
4. Cover the meat and fish mixture with water. Boil until the meat and fish are very soft. Remove the meat from the pot, reserving the meat stock.
5. Heat the palm oil in a pot over the fire. Add the chopped onions, and fry for a few minutes until softened.
6. Add the blended pepper paste, meat stock, ground crayfish, salt, and your choice of condiment to the onions. Cover it, and boil for about 13 minutes.
7. Add the washed bitter leaf. Cover, and let steam a little.
8. Stir in the egusi powder to thicken the soup, then add a small amount of smoked fish and the cooked meat and fish. Cover the pot and let boil for about 8 minutes.
9. Remove the pot from the heat, and serve the soup with any swallow of your choice.

Notes, tips, and variations

• You can fry the meat in groundnut oil before adding to the soup, if desired.