Ofe onugbu, or bitterleaf soup, is a traditional Nigerian soup commonly eaten by the Igbo people of Eastern Nigeria. It is prepared with thoroughly washed bitter leaves, meat, palm oil, local spices, and a thickener such as cocoyam, achi, or ofor. The soup is known for its rich flavor and slightly bitter taste. Serve with a swallow, such as pounded yam, eba (garri), or wheat meal.
Ingredients
- 1–2 cups bitterleaf
- 300 g assorted meat (beef, tripe, cow skin)
- 1 small piece stockish (optional)
- 1–2 pieces dried fish (optional)
- 2–3 tablespoons palm oil
- 1 tablespoon ground crayfish
- 2-3 Seasoning cubes
- 1-2 tablespoons Salt (to taste)
- 1-2 tablespoons ground Pepper (fresh or dried)
- 1 tablespoon ogiri or iru (fermented locust beans, optional)
- 3–5 small cocoyam pieces or 2 tablespoons achi powder (as thickener)
Equipment
- Cooking pot
- Blender or mortar and pestle (for cocoyam or pepper)
- Stirring spoon
- Sieve or colander
Procedure
- Wash the bitter leaves thoroughly, squeezing and rinsing several times to reduce the bitterness. Set aside.
- In a pot, combine the assorted meat, stockfish, dryfish, salt, seasoning cubes, and chopped onions. Cover with water, and simmer until the meat is tender.
- Add palm oil and allow it to melt into the meat stock.
- If using cocoyam, boil it separately, peel, blend into a paste, and stir into the soup as a thickener. If using achi or ofor powder, stir directly into the pot.
- Stir in the ground crayfish, pepper, ogiri, and ground crayfish.
- Stir in the washed bitter leaves.Allow to simmer for 5–10 minutes until the soup thickens and the flavors combine.
- Taste and adjust seasoning as needed.
Notes, tips, and variations
- Washing bitterleaf thoroughly or boiling it helps reduce its bitterness.
- For added richness, smoked fish or cow foot can be added.
- Ofe onugbu can be made vegetarian by omitting meat and fish and using mushroom or tofu instead.