What foods would you like to make? Ofe Onugbu.

Ofe Onugbu also known as Bitter leaf soup, is a popular Nigerian soup. Ofe Onugbu is peculiar to the Igbo tribe of Eastern Nigeria. Ofe Onugbu does not taste bitter in the slightest. The leaves have to be thoroughly washed to get rid of the bitterness before it’s added to the soup.

Let’s cook!

Ingredients:

Assorted meats (Beef, goat meat, Ponmo, Shaki are ideal)

Palm oil

Bitter leaves (Fresh or Dried)

3-4 Medium Size Cocoyam (Ede)

2 Smoked Fish (Optional)

2-3 Stockfish (Optional)

Ground Crayfish

Ogiri

Ground Dry pepper or 2 Scotch Bonnet blended

Seasoning Cubes

Salt to taste

Preparation

Start by boiling your meats, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef or other softer meats. When all the meats are tender, add the Stockfish, leave to cook till soft

Do not add Curry or Thyme!

While the meats are boiling, boil the Cocoyam with the skin on. Do not add salt, boil till tender, this should take roughly 20 minutes on medium heat…

When they are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender or food processor till smooth, then set aside…

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 find yourself struggling to get rid of the bitterness, simply boil the leaves with enough water for 15 minutes, then rinse with cold water.

If you’re using dried Bitter leaves, you’ll need to soak in warm water to plump it up and also get rid of dirt…

When the Meats and Fish are all soft, add Crayfish, smoked Prawns, then add the ground or blended pepper. Stir and combine…

Add Palm oil, leave to thoroughly combine for 3-4 minutes….

Now, turn the heat done to low, add the blended Cocoyam into the stock in small dollops, be careful not to add too much. The consistency should be semi fluid….

The Cocoyam will dissolve; thickening the soul, leave to dissolve and combine for 2-3 minutes.

The thickness will depend on your preference. Ofe Onugbu is light and semi fluid though some role prefer it thick and creamy. I like mine somewhat in between.

Then add the Ogiri, stir and combine. Taste for seasoning and adjust if necessary…

Then add the washed Bitter Leaves, leave to cook for 2-3 minutes. Do not overcook your vegetables…

And it’s done….

Serve with garri, Akpu, semo or pounded yam