BITTER Leaf Soup, also known as Ofe Onugbu is a popular Nigerian soup peculiar to the Igbo tribe of Eastern Nigeria.
Babes, forget that because the name of the soup has bitter in it, then it is a bitter soup; Ofe Onugbu does not taste bitter at all. The leaves have to be thoroughly washed to get rid of the bitterness before it’s added to the soup.
To prepare your Bitter leaf soup, you will need:
Assorted meats
2 cooking spoons of palm oil
1 cup bitter leaves (fresh or dried)
3-4 medium-size cocoyams (Ede)
2 smoked fish (optional)
2-3 stockfish (optional)
3 tablespoons ground crayfish
1 tablespoon Ogiri Okpei
3 tablespoons ground dry pepper or 2 scotch bonnet blended
Seasoning
Salt to taste
HOW TO PREPARE OFE ONUGBU
1. Start by boiling your meats, when all the meats are tender, add the stockfish, then leave to cook till soft. Do not add onions, curry or thyme!
2. While the meats are boiling, boil the cocoyam with the skin on. Do not add salt, boil till tender, this should take about 20 minutes on medium heat.
3. When they are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée them in your electric blender or food processor till smooth.
4. Wash the bitter leaves with hot water to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after washing. If you’re using dried Bitter leaves, you’ll need to soak them in warm water to plump them up and also get rid of dirt.
5. When the meats and fish are all soft, add crayfish, and smoked prawns, then add the ground or blended pepper. Stir and combine.
6. Add Palm oil, and leave to thoroughly combine for 3-4 minutes.
7. Now, turn the heat done to low; add the blended cocoyam into the stock in small dollops, and be careful not to add too much. The consistency should be semi-fluid. The cocoyam will dissolve; thickening the soup, leave to dissolve and combine for 2-3 minutes.
8. Then add the Ogiri, stir and combine. Taste for seasoning and adjust if necessary.
9. Then add the washed bitter leaves, and leave to cook for 2-3 minutes. Do not overcook your vegetables.
10. Serve with any swallow of your choice.
NOTE: If you find yourself struggling to get rid of the bitterness, simply boil the leaves with enough water for 15 minutes, then rinse with cold water.
The thickness will depend on your preference. Ofe Onugbu is light and semi-fluid though some people prefer it thick and creamy.
Enjoy!
SOURCE: Sisi Jemimah
