Bitterleaf Soup (Ofe Onugbu)

Authentic Nigerian Bitterleaf Soup Recipe & History | Deliciously Nutritious!

Introduction

Bitterleaf Soup, also known as Ofe Onugbu, is a delicious and hearty dish from Nigeria, particularly loved by the Igbo people. This soup is packed with rich flavors, nutritious ingredients, and a distinctive slightly bitter taste that blends beautifully with the creamy texture of cocoyam.

If you’re looking to learn how to cook Nigerian Bitterleaf Soup, this detailed guide will take you through everything—from selecting the right ingredients to achieving the perfect taste. Let’s dive in!

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Health Benefits of Bitterleaf Soup

Bitterleaf (Vernonia amygdalina) is a highly nutritious vegetable with numerous health benefits, including:

✔ Detoxification – It helps cleanse the liver and improve digestion.
✔ Lowers Blood Sugar – Great for people managing diabetes.
✔ Boosts Immunity – Rich in vitamins and antioxidants.
✔ Aids Weight Loss – Helps metabolism and fat burning.

Now that you know how beneficial this soup is, let’s get cooking!

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Ingredients for Bitterleaf Soup (Ofe Onugbu)

To prepare a delicious pot of Bitterleaf Soup, you will need the following:

Main Ingredients:

• Bitterleaf (Onugbu) – 2 cups (properly washed to remove bitterness)
• Cocoyam (Ede) – 8-10 small tubers (for thickening)
• Palm oil – ½ cup (for color and richness)
• Assorted meat – 500g (goat meat, beef, shaki (tripe), and cow skin (kpomo))
• Stockfish head (Okporoko) – 1 piece (for deep umami flavor)
• Dry fish (Mangala or Panla) – 2 pieces (adds smokiness)

Seasonings and Spices:

• Ground crayfish – 2 tablespoons
• Seasoning cubes – 2-3 (Maggi or Knorr)
• Salt – to taste
• Ground pepper (Cameroon or chili) – 1 teaspoon
• Ogiri Igbo (Fermented locust bean paste) – 1 teaspoon (for that authentic Igbo taste)

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Step-by-Step Guide to Cooking Bitterleaf Soup

Step 1: Prepare the Bitterleaf

• If you’re using fresh bitterleaf, wash it thoroughly with salt and water to reduce bitterness.
• If using dried bitterleaf, soak it in warm water for about 30 minutes, then rinse well.

Step 2: Boil the Meat and Stockfish

1. Wash and season the assorted meats with salt, seasoning cubes, and a little pepper.
2. Add the stockfish head and cook together with the meats until tender.
3. Keep the stock (broth) for the soup base.

Step 3: Prepare the Cocoyam Paste

1. Wash and boil the cocoyam tubers until soft.
2. Peel off the skin and pound in a mortar or blend into a smooth paste.
3. Add a little warm water to make it easier to scoop later.

Step 4: Add Palm Oil and Ogiri

• Pour palm oil into the boiling meat stock and stir.
• Add the ogiri Igbo, mash it in to dissolve, and allow to simmer for 5 minutes.

Step 5: Introduce the Cocoyam Paste

• Scoop small portions of the cocoyam paste into the pot.
• Cover and let it dissolve into the soup, thickening it to a smooth, creamy consistency.

Step 6: Add Crayfish, Dry Fish, and Pepper

• Stir in ground crayfish, dry fish, and pepper to enhance the flavor.
• Allow to cook for another 10 minutes, stirring occasionally.

Step 7: Add the Bitterleaf

• Finally, add the well-washed bitterleaf to the soup.
• Stir and allow it to simmer for another 5-7 minutes so the flavors can blend.

Step 8: Final Taste Check

• Adjust seasoning with salt and more seasoning cubes if necessary.
• If the soup is too thick, add a little more water or stock.