Bitter Leaf Soup (Ofe Onugbu)

 

   Bitter leaf Soup(Ofe Onugbu) is a West African/Nigerian soup. It is made from the vegetable leaf known as Vernonia Amygdaline ( Ewuro/Onugbu). It is widely consumed in Nigeria most especially in the west.

Ofe Onugbu has a good flavor, texture and nutritional benefits.

INGREDIENTS

. 3 medium size cocoyam

. 1/2 cup palm oil

. 1 cup bitter leaves

. Meat

. Pomo

. Stockfish

. 1 tsp ogiri okpa

. 4 Scotch Bonnet

. Maggi

. Salt

INSTRUCTIONS

. Wash the meat into a clean pot, seasoning with maggi and salt. Cook for 20minutes. When meat are soft, add the stock fish to it, and cook for another 5minutes.

Note: Do not add curry, thyme, and onions.

. Alongside cooking the meat, in another pot, boil the cocoyam together with it's skin. Do not add anything to it including salt. Cook for 20minutes.

. After cooking the meat stock, place in one side. Move on to peel off the cocoyam skin. Pound them in a mortar, or better still, cut them raw into small sizes, wash, and blend in an electric blender. Set it aside.

. Rinse the bitter leaf, add salt to the leaves, and begin to scrub together with your palm. Do not add water, keep scrubbing together till it begins to bring out foam. Keep on doing that for 5minutes. Add water to rinse and scrub till it loose it's bitter taste.

. Mix together the meat stock, meat itself, blended scotch bonnet pepper, and palm oil into a pot for cooking. Leave to combine for about 4minutes on a low heat. Apply the cocoyam into the meat stock in small dollops.

. Leave to cook for 3minutes, add the ogiri, and a little seasoning if needed. Stir together gently. Cocoyam should not be too thick.

. Add the washed bitter leaves. Stir to mix stir to mix with the cocoyam mixture, and cook for another 3minutes.

. Your delicious meal is read. You can simply pair with swallow.