Bitter Leaf (Ofe Onugbu)

Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria and most Igbos will tell you that this is their favourite soup in the world.

The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off.

Ingredients

Washed and squeezed bitterleaf – A handful

10 small corms Cocoyam

3 cooking spoons Red Palm Oil

Assorted Beef: Includes best cut, shaki (cow tripe)

Assorted Fish: Dry Fish and Stock Fish

Pepper, salt and ground crayfish (to taste)

3 stock cubes

1 teaspoon Ogiri Igbo (traditional seasoning)

KSh3,000.00

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