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Ofe Onugbu (Bitter Leaf Soup)

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Ofe onugbu, or bitterleaf soup, is a traditional Nigerian soup commonly eaten by the Igbo people of Eastern Nigeria. It is prepared with thoroughly washed bitter leaves, meat, palm oil, local spices, and a thickener such as cocoyam, achi, or ofor. The soup is known for its rich flavor and slightly bitter taste. Serve with a swallow, such as pounded yam, eba (garri), or wheat meal.

Total 00:20
Yield 2–3

Ingredients

  • 1–2 cups bitterleaf
  • 300 g assorted meat (beef, tripe, cow skin)
  • 1 small piece stockish (optional) (optional)
  • 1–2 pieces dried fish (optional) (optional)
  • 2–3 tablespoons palm oil
  • 1 tablespoon ground crayfish
  • 2-3 Seasoning cubes
  • 1-2 tablespoons Salt (to taste)
  • 1-2 tablespoons ground Pepper (fresh or dried)
  • 1 tablespoon ogiri or iru (fermented locust beans, optional)
  • 3–5 small cocoyam pieces or 2 tablespoons achi powder (as thickener)

Instructions

  1. 1
    Wash the bitter leaves thoroughly, squeezing and rinsing several times to reduce the bitterness. Set aside.
  2. 2
    In a pot, combine the assorted meat, stockfish, dryfish, salt, seasoning cubes, and chopped onions. Cover with water, and simmer until the meat is tender.
  3. 3
    Add palm oil and allow it to melt into the meat stock.
  4. 4
    If using cocoyam, boil it separately, peel, blend into a paste, and stir into the soup as a thickener. If using achi or ofor powder, stir directly into the pot.
  5. 5
    Stir in the ground crayfish, pepper, ogiri, and ground crayfish.
  6. 6
    Stir in the washed bitter leaves.Allow to simmer for 5–10 minutes until the soup thickens and the flavors combine.
  7. 7
    Taste and adjust seasoning as needed.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Ofe_Onugbu_(Bitter_Leaf_Soup)