BITTER LEAF SOUP ( OFE ONUGBU) RECIPE BY ANDRELLA'S BLOG

Today I have decided to add more recipes but this time I have a native dish from Africa, Nigeria. This dish is made of bitter leaf call onugbu in Igbo, surprisingly its not the least bitter rather sweet and satisfying. Most people like to take it with enough meat to feed an army while others love to differ with shaki and other mouth watering beefs. 

 Here I have the recipe for a very delicious bitter leaf soup but first I have to run through some instructions which you would need to remove the bitter tang from the soup.

1. First off, you have to wash the bitter leaf exchanging water at intervals to rid the vegetable of bitterness
2. Secondly you'll need to wash and peel your cocoyam then proceed to pound it till its soft and fluffy. 
3. After these instructions with your ingredients, you're then ready to make your soup.

Ingredients

A handful of Washed and squeezed bitterleaf or any amount of your chioce 

9 small Cocoyam.

Palm Oil.

Any beef or fish of your chioce.

Dry Fish and Stock Fish

Pepper

Salt 

Grounded crayfish

3 stock cubes

1 teaspoon Ogiri

Directions

1. Boil the shaki, or beef or fish of chioce until it is well cooked; the first sign of a well cooked shaki is that the cuts will start curling on itself.
2. Then add your cubes of Maggi or Knorr, salt and cook for a few minutes. 
3. Add pepper, ground crayfish, bitter leaves and cook for 10 minutes. 
4. Then add the cocoyam paste in small lumps and palm oil.
5. If the bitter leaves have been parbioled add them with the lumps of cocoyam paste simultaneously adding all the minor ingeridents.
6. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved.
7. More water can be added if you feel the soup is too thick.
8. You could serve this soup with Eba, fufu, pounded yam or amala.

I hope you'll find this recipe helpful and enjoy your meal.