Introducing Bitterleaf Soup📢
How to Make Bitterleaf Soup is one of the most cherished culinary experiences in Nigerian cuisine. Known locally as Ofe Onugbu, this traditional delicacy combines the natural bitterness of bitterleaf with the savoury flavours of assorted meats, stockfish, and palm oil to create a soup that is both deeply nourishing and soul-satisfying. Interestingly, the art of preparing bitterleaf soup lies in balancing its bitterness with sweetness from other ingredients, giving it a unique taste that stands out among Nigerian soups.
Table of Contents
What is Bitterleaf Soup?🥘
Bitterleaf soup is a popular dish among the Igbo people of Nigeria, traditionally known as Ofe Onugbu. Despite its name, the bitterness is carefully washed out of the leaves before cooking, leaving behind a subtle taste that balances beautifully with proteins, spices, and thickening agents like cocoyam or ofor.
Ingredients for Bitterleaf Soup (4–6 servings)🌿
Before diving into how to make bitterleaf Soup, it’s essential to gather the right ingredients. Here’s a list of what you may need:
For the Soup Base:
- Onubu leaves: 2-3 cups (fresh or dried)
- Beef or goat meat: 500g, cut into chunks
- Stockfish: 200g (optional, for added flavour)
- Dried fish: 200g (optional)
- Ground crayfish: 2 tablespoons
- Ground pepper: 1 teaspoon (adjust to taste)
- Palm oil: 1-2 cups (adjust for richness)
- Seasoning cubes: 2-3 (such as Maggi or Knorr)
- Salt: to taste
- Water: 4-6 cups (enough to cook the meat and make the soup)
Optional Ingredients:
- Ogiri: 1 tablespoon (a fermented seasoning for umami flavour). Optional but very important
- Periwinkle: 1 cup (optional, for texture)
- Assorted meats, such as tripe, chicken, or turkey
Equipment Needed🍴
- Large cooking pot
- Wooden spoon
- Knife and chopping board
- Blender or mortar (for grinding ingredients)
- Strainer (for washing bitterleaf)
Step-by-Step Guide: How to Make Bitterleaf Soup🥣
Step 1: Prepare the Onubu Leaves
- The leaves are carefully plucked from the bitterleaf tree to prepare the perfect bitter leaf soup, ensuring only the freshest and healthiest leaves are selected.
- The selected leaves are then spread out under the sun for a specific amount of time to wither to a certain extent, allowing them to develop the unique flavour profile that sets them apart from other soups.
- Once the leaves have withered to the desired degree, they are gently squeezed to remove the bitterness, leaving only a rich, flavourful essence behind. It is this essence that is used to create the perfect bitterleaf soup, a dish that is both delicious and nutritious.
Step 2: Prepare the Meat
- Clean and Cut the Meat: Rinse your beef or goat meat under running water and cut them into bite-sized pieces.
- Boil the Meat: In a large pot, add the meat, a pinch of salt, and seasoning cubes, along with enough water to cover. Allow it to boil until the meat is tender.
- This may take about 30-45 minutes, depending on the type of meat used. Add more water if necessary during the boiling process.
Assorted Meat is essential
Step 3: Add Stockfish and Other Proteins
- Combine with Fish: If using stockfish and dried fish, add them to the boiling meat after the meat is tender. Allow them to cook together for about 10-15 minutes.
- Test for Tenderness: Ensure that the stockfish is soft and tender.
Step 4: Add Palm Oil and Seasonings
- Incorporate Palm Oil: Add the palm oil to the boiling pot. Start with 1 cup and adjust according to your preferred richness.
- Mix in Seasonings: Stir in the ground crayfish, ground pepper, and more seasoning cubes if needed. Allow it to simmer for another 5-10 minutes.
Step 5: Introduce the bitterleaf (Onubu Leaves)
- Add the bitterleaf: Fold in the chopped onubu leaves.
- If using ogiri or periwinkle, add them at this point for additional flavour and texture.
- Final Simmer: Let the soup simmer for an additional 10-15 minutes. You want the leaves to become tender while retaining their vibrant green colour.
Step 6: Adjust for Flavour
- Taste and Adjust: After simmering, taste the soup and adjust the salt and seasoning as necessary.
- The flavour should be well-balanced, with a rich aroma.
Serving Suggestions
Onubu soup can be served hot with a variety of accompaniments, such as:
- Fufu: A starchy side made from cassava, yam, or plantains that pairs beautifully with the soup.
- Pounded Yam: A traditional accompaniment that complements the soup’s richness.
- Rice: For a non-traditional twist, some might enjoy it with rice.
Bitterleaf Soup served with Akpu.
Tips for Making the Best Bitterleaf Soup💡
- Always wash the bitterleaf thoroughly to reduce excessive bitterness.
- Use cocoyam for an authentic taste; ofor or achi can be substitutes.
- Stockfish enhances the traditional flavour — don’t skip it!
- Allow the soup to simmer slowly for a richer taste.
- Assorted meats like shaki, cow intestine, and cow liver are necessary if within reach.
Bitterleaf Soup Recipe🍴
Bitterleaf Soup
Ingredients
- Beef/ Chicken/lamb/turkey or your preferred protein cow tripe (shaki) will add more flavour
- Washed and squeezed bitterleaf quantity to cover for the pot of soup
- Stockfish
- Smoked fish
- Ogiri Igbo
- Periwinkle
- Ground crayfish
- Ponmo
- 3 cooking spoon of Palm Oil
- Red Onions optional
- Cocoyam well pounded
- Seasonings
- Salt to taste
- fresh pepper to taste
Instructions
Preparation before cooking the soup
- It's essential to wash bitter leaves to remove any bitterness thoroughly. If needed, clean and squeeze them multiple times. If the bitterness persists (common in store-bought bitter leaves), boil them for 15 minutes and then wash them with cold water.
- You can either add cocoyam while cooking the meat so it can cook together to save time or cook the cocoyam separately.
Cooking the Soup
- Before cooking, wash your preferred meat (protein) and season it to your taste. Let it simmer for 5 minutes, then add a little water, cover it, and cook until the meat is tender. If you are cooking with cow tripe(shaki), make sure that the tripes curl as a sign that they are done.
- Add ground crayfish, ground pepper, and salt. Allow it to cook for an additional seven minutes. Add the bitterleaf. Note: If the bitter leaves were parboiled to remove the bitterness, add all the ingredients at this stage, including the pounded cocoyam corms.
- Cover the pot and cook on high heat until all the cocoyam lumps dissolve. Add more water if the soup is too thick.
- Switch off the heat once satisfied that the cocoyam lumps have dissolved.
- The delicious Onubu (Bitterleaf) soup you have been waiting for is now ready.
Notes
Nutritional Information (Approx. per serving)🍊
- Calories: 188.7 kcal
- Protein: 9.4 g
- Carbohydrates: 14.2 g
- Fat: 19.4g
(Source: Snap Calorie↗)
Health Benefits of Bitterleaf Soup🌟
The health benefits↗ of bitterleaf soup are numerous. Bitterleaf contains vitamins A, C, and E, which support immunity. It also promotes digestion, detoxifies the body, and helps in managing blood sugar levels. Combined with protein-rich meats and crayfish, it provides a well-rounded, nutrient-dense meal.
If you enjoyed reading this article, you might also like to check out the following Nigerian recipes.
Frequently Asked Questions (FAQs)🙋
Q1: Can I make bitterleaf soup without cocoyam?
👉Yes, you can substitute with ofor or achi powder.
Q2: How long does bitterleaf soup last?
👉It can last up to 5 days in the fridge and 2–3 months in the freezer.
Q3: Is bitterleaf soup healthy for diabetics?
👉Yes! Bitterleaf is known for regulating blood sugar levels, making it suitable for diabetics.
If you enjoyed reading this article, you might also like to check out the following Nigerian recipes.
How to make egusi soup (boiled method)
How to make egusi soup (Moulded method)
How to make egusi soup (fried method)
How to make okra soup (ofe okwuru)
How to make fisherman’s soup
How to make ofe Owerri soup
How to make oha soup (ofe oha)
How to make ogbono soup (ofe ogbono)
How to make seafood okra
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