Bitter Leaf Soup (Ofe Onugbu) Recipe
Bitter Leaf Soup, known as Ofe Onugbu in Igbo cuisine, is a flavorful, rich, and hearty Nigerian soup. This dish combines assorted meats, smoked fish, stockfish, ground crayfish, and the signature bitter leaves, creating a perfect blend of savory flavors. The cocoyam used as a thickening agent gives the soup a silky texture, making it a delightful dish that is often served with a variety of swallows like fufu, pounded yam, or semovita.
This version of Bitter Leaf Soup is packed with flavors from the different meat varieties and spices, which contribute to its unique taste. The bitterness of the bitter leaves is balanced with the richness of palm oil, making it a favorite comfort food in many Nigerian households. Here’s how to prepare this traditional dish:
Ingredients
| Ingredient | Quantity |
|---|---|
| Assorted meats (beef, goat meat, ponmo, shaki) | 2 kg (mix of various meats) |
| Palm oil | 2 cooking spoons |
| Bitter leaves (fresh or dried) | 1-2 cups (fresh or dried) |
| Cocoyam (Ede) | 3-4 medium-sized tubers |
| Smoked fish (optional) | 2 pieces |
| Stockfish (optional) | 2-3 pieces |
| Ground crayfish | 3 tablespoons |
| Ogiri Okpei (fermented locust beans) | 1 tablespoon |
| Ground dry pepper or Scotch bonnet (blended) | 3 tablespoons or 2 Scotch bonnet peppers |
| Bouillon cubes | 2 cubes |
| Salt | To taste |
Allergen Information
- Palm oil: Contains no common allergens.
- Assorted meats: Beef, goat meat, ponmo (cow skin), and shaki (cow tripe) are all sources of animal protein and may not be suitable for those with a beef or goat meat allergy.
- Cocoyam: Naturally gluten-free, suitable for those with gluten sensitivity.
- Ogiri Okpei: A fermented product that might cause allergic reactions in individuals sensitive to fermented foods or legumes.
- Smoked fish and stockfish: Contains fish, which is a common allergen.
Dietary Preferences
- Gluten-Free: This recipe does not contain gluten, making it suitable for those with gluten intolerance.
- Paleo: The dish is mainly composed of meats, fish, and cocoyam, making it suitable for those following a paleo diet.
- Dairy-Free: There are no dairy ingredients in this recipe, making it suitable for those avoiding dairy.
Preparation Steps
-
Boil the Meats
Begin by boiling your assorted meats. Start with the tougher cuts like cow leg and shaki (cow tripe), which require a longer cooking time. Once they are slightly tender, add the beef or any other softer meats you are using. Continue to cook the meats until all are tender, which should take about 45-60 minutes. -
Cook the Stockfish and Smoked Fish
When your meats are tender, add the stockfish to the pot and allow it to cook through. If you are using smoked fish, add it at this point as well. Let the fish cook for a further 10-15 minutes, or until tender. -
Boil the Cocoyam
While the meats and fish are cooking, place the cocoyam in a pot and boil it with the skin on. Do not add salt to the boiling water. Let the cocoyam cook for about 20 minutes on medium heat, or until tender. -
Peel and Pound the Cocoyam
Once the cocoyam is cooked, carefully peel the skin off and then pound it in a mortar until it is smooth. Alternatively, you can chop the cocoyam into small chunks and blend it in a food processor or electric blender until smooth. -
Prepare the Bitter Leaves
If using fresh bitter leaves, wash them thoroughly with hot water to remove as much bitterness as possible. After washing, the leaves should be almost free of bitterness. If you’re using dried bitter leaves, soak them in warm water for a few minutes to soften and remove any dirt. If the bitterness persists, you may need to boil the leaves in water for up to 15 minutes, rinsing with cold water in between. -
Combine the Ingredients
Once the meats and fish are tender and the cocoyam is ready, add the ground crayfish, smoked prawns, and the ground or blended pepper to the pot. Stir well to combine all the ingredients. -
Add Palm Oil
Add the palm oil into the pot, stirring thoroughly to ensure the oil is well incorporated. Allow this to cook together for about 3-4 minutes, ensuring the flavors meld. -
Add the Cocoyam
Lower the heat and begin adding the pounded cocoyam into the pot in small portions. Be careful not to add too much at once to avoid an overly thick soup. The cocoyam will dissolve and thicken the soup as it combines with the broth. Let this cook for about 2-3 minutes. The soup should have a semi-fluid consistency, but you can adjust the thickness based on your preference. -
Season the Soup
Stir in the Ogiri Okpei (fermented locust beans) and combine it well into the soup. Taste for seasoning and adjust by adding salt and bouillon cubes to your liking. -
Add the Bitter Leaves
Finally, add the washed bitter leaves into the pot and let them cook for about 2-3 minutes. Be careful not to overcook the leaves; they should remain tender and vibrant. -
Serve
Your Ofe Onugbu is now ready to be served! Pair it with your favorite swallow, such as fufu, pounded yam, or semovita, for a complete and satisfying meal.
Tips for Perfect Bitter Leaf Soup
- Adjust the bitterness: If you prefer a milder flavor, make sure to wash the bitter leaves thoroughly and boil them a few times. The more you rinse and boil the leaves, the less bitter they will be.
- Consistency: The amount of cocoyam you add will determine the thickness of your soup. If you like your soup to be thicker, add more cocoyam; if you prefer a lighter consistency, reduce the amount.
- Spice levels: You can adjust the heat by modifying the amount of pepper or Scotch bonnet you add to the soup.
- Swallow options: Ofe Onugbu pairs excellently with pounded yam, fufu, semovita, or even rice, making it a versatile dish for any occasion.
Conclusion
Bitter Leaf Soup (Ofe Onugbu) is a delicious and comforting dish that perfectly captures the essence of Nigerian cuisine. The blend of assorted meats, fish, and the unique bitterness of the leaves creates a soup that is rich in flavor and packed with nutrients. This dish is sure to be a crowd-pleaser, whether you’re serving it for a special occasion or a family meal. With its balance of richness, spice, and bitterness, Ofe Onugbu remains a cherished classic in Nigerian homes, offering both taste and tradition in every spoonful.
