How To Make Tasty Ofe Onugbu (Bitterleaf Soup) Recipe

How To Make Tasty Ofe Onugbu (Bitterleaf Soup) Recipe

Bitter leaf soup which is known as Ofe Onugbu, is a popular Nigerian soup made with bitter leaves, meat, fish, thickener and other ingredients to desired taste. It is a hearty and flavorful soup that is often served with fufu, pounded yam, or other starchy side dishes.  

Image of bitter leaf soup

The bitter leaves used in the soup are typically bitter leaf (Vernonia amygdalina), which has a strong, bitter taste. However, the bitterleaf is washed properly to remove the bitter taste. 

Image of washing of bitter leaf

Also, the bitterness of the leaf is mellowed out by the other ingredients in the soup. 

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The soup is also often flavored with palm oil, crayfish, and spices.

Bitter leaf soup is a nutritious dish that is high in vitamins, minerals, and antioxidants. It is believed to have a number of health benefits, including boosting the immune system, aiding digestion, and reducing inflammation.

Ingredients For Bitter Leaf Soup

Washed and cleaned bitterleaf

Assorted meat (beef, kpomo, goat meat, shaki)

Assorted fish (stockfish, dried fish, smoked fish)

Ground crayfish

Palm oil

Cocoyam (ede)

Seasoning cubes/liquid/powder (according to preference)

Ogiri (local seasoning)

Salt and pepper to taste.

Tips: before you start cooking, bitterleaf soup, make sure that the bitter leaves has been thoroughly washed and no bitterness left. Can’t get rid of the bitterness? Simply boil the bitters leaves for about 15 times and rinse with cold water. Using dried bitterleaf? Soak in warm water to plump it up, rinse thoroughly to get rid of dirts.

Preparation Method of Bitterleaf Soup

Wash and boil cocoyam till soft. Peel the skin off and pound in a mortar until it turns into smooth paste.

Clean all the meat, season with salt and seasoning cubes – cook together with stock fish and dry fish until they are tender and thoroughly well done.

Add ground crayfish and pepper. Stir and combine well. Add Palm oil, allow to cook until the oil is well combined with meat stock.

Turn down the heat, add the cocoyam paste in small lumps. Stir easily and allow to simmer until the lumps are dissolved and well combined. The dissolved cocoyam mixture will start thickening the soup. Too thick? Add more water to loosen up if you feel that the soup is too thick – depending on your preference.

Add the ogiri, stir and combine. Taste for seasoning and adjust if necessary (all the ingredients at this stage).

Add bitter leaves, cover the pot and allow to simmer for about 10 minutes. 

Your ofe onugbu aka bitterleaf soup is ready.

Serve with your preferred swallow (garri/eba, semolina, fufu, amala, Cassava Fufu or pounded yam)

Here are some frequently asked questions about bitterleaf soup

Bitter Leaf Soup FAQs

Why is the soup called bitter leaf soup if the bitterness is reduced?

While some bitterness is washed away during preparation, a hint remains. It becomes an acquired taste, similar to how some enjoy the tang of vinegar or lime.

Washing of Bitterleaf

What are the health benefits of bitter leaf soup?

Bitter leaf soup is believed to be high in vitamins, minerals, and antioxidants. It is associated with benefits like:

Boosted immune system

Aided digestion

Reduced inflammation

Where can I find bitter leaf?

Bitter leaf can be found in all african markets, grown at the backyard, For those in the diaspora, bitterleaf can be gotten from African grocery stores or online retailers specializing in African ingredients.

What else can I eat with bitter leaf soup besides fufu?

Bitter leaf soup pairs well with various starchy side dishes, including:

Pounded yam

Eba

Semolina

Rice

Tips for making bitter leaf soup:

You can adjust the amount of bitter leaf to control the bitterness level.

Some people like to add bitter leaf soup mix, a pre-packaged blend of ground bitter leaf and spices, for convenience.

To enhance the flavor, consider adding crayfish, palm oil, or your favorite spices.