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Bitter Leaf (Onugbu) Soup


Bitter Leaf
Palm Oil
Cocoyam (Taro)
Locally called ede, for thickening
Smoked Fish
Dried Fish
To taste
Fresh pepper
To taste
Fermented Locust Bean
Locally called ogiri
Seasoning cubes

Preparation mode:

How to make Onugbu soup: 

1. Wash the cocoyams without peeling it off and cook till it is soft. Take it down, peel them off and pound it using a mortar and pestle until it is completely mashed. Alternatively you can use a manual grinder.

2. Wash the meat, place in a pot, add salt and seasoning cubes to taste and heat. When it is getting soft, add the stock fish (after washing) to the pot to soften the stock fish as well.

3. While that is cooking, add the pounded cocoyam (ede) to the pot for thickening the soup. It’s best to put it when the meat is still boiling so that it can dissolve out on time before the whole soup making process is over. Cook for about 5-10 minutes.

4. Add the palm oil ( you can also add it before putting the “ede”) and stir. Allow to cook for about two minutes

5. “Ogiri” normally comes wrapped up in leaves, it’s best to put it in a bowl and add a little water to it then use a spoon to press it out to loosen it. After that, pour it into the cooking pot and stir. Allow to heat for about 5-10 minutes.

6. Add the dried fish (washed), crayfish(ground), fresh pepper (finely chopped) and smoked fish (cleaned) and stir. Allow to cook for another 10 minutes. After this, check for salt, if more is needed, add more, including seasoning cubesand stir.

7. Finally, add the washed bitter leaf and stir. Allow to cook for 5 minutes maximum.

Serve with eba, fufu, wheat or pounded yam (swallow in general).




Some people prefer buying the bitter leaf still in sticks and processing it themselves. There are also already processed ones in the market. It's just choice.

Also, if you don't like your bitter leaf soup to actually be "bitter" , boil the processed bitter leaf on a pot for about 20 minutes and sieve. Please note: DON'T STIR WHILE IT IS BOILING.

Lastly, the thickness of the soup depends on the amount of thickening substance used (must not be cocoyam)