Recipe and How to Cook Bitter Leaf Soup (Ofe Onugbu).
Chef Amaka simplified how to cook bitter leaf soup (ofe onugbu) – the popular igbo delicacy that is now enjoyed by the different tribes in Nigeria.
My love for Onugbu soup knows no bounds. And cooking it for weekend is not a bad one.
Here are the ingredients for Ofe Onugbu for a family of five and can last for at most 1 week.
Washed Bitter leaf 20 medium pieces of Ede (white cocoyam).
1 wrap of ogili
1 stock fish head 2-3 dried fish
½ cup of palm oil
Meat of choice ½ cup of crayfish
2 seasoning cubes
8 Yellow pepper
Salt to taste
*If you need all these ingredients already washed and peeped, contact me.
Wash and season your meat with seasoning cubes, crayfish, salt and pepper.
Stir well and allow to cook for 2 minutes so as to bring out its stock.
After 2 minutes, add water and adjust taste with salt and pepper.
Wash stock fish very well.
Add to the meat and cook.
Wash and cook cocoyam till soft.
Pound or blend it well (I blend mine) and set aside.
Wash and debone dried fish.
Wash well to avoid sand.
Once the meat is cooked, add cocoyam, the remaining crayfish, pepper, oil and dried fish.
If you don’t like the smell of ogiri, add it at this point (Ogiri gives extra taste to your meal so it is needed). Cook till the cocoyam is melted.
If the bitter leaf is still bitter, wash and rinse well to avoid sand. Put it in a pot of water and salt and boil it. After the first boil, time for 2minutes. Drain the water and refresh with cold water. Wash again and this time the bitterness will reduce well.
Once cocoyam is melted, taste and adjust the taste if necessary.
Then add bitterleaf.
Cook for 2 minutes and put it down.
Bitterleaf soup is ready .
Enjoy with any swallow.
You can also get a bowl of Ofe Onugbu from me. If you need one also send a DM @Chef_amakaa