Bitterleaf Soup (Ofe Onugbu)

Washed bitterleaf in a cocoyam-thickened palm-oil soup: gently bitter, deeply savoury.

Prep 30 min · Cook 75 min · Intermediate · $30.00 CAD

Ingredients

• 800 g Assorted meat and stockfish
• 150 g Dried or smoked fish
• 300 g Cocoyam (thickener)
• 1 cup Bitterleaf (washed)
• 0.5 cup Red palm oil
• 3 tbsp Ground crayfish
• 2 Scotch bonnet peppers
• 3 cube Stock cubes
• 1 tsp Salt
• 1 Onion
• 1 tsp Ogiri (fermented oil seed)

Cook it step by step

1. Wash the bitterleaf (if fresh)
2. Season and cook the meat
3. Soften the dried fish
4. Boil the cocoyam
5. Peel and pound the cocoyam smooth
6. Build the broth
7. Thicken with the cocoyam
8. Add the bitterleaf
9. Serve with swallow