Ofe onugbu. Bitter Leaf Soup, also known as Ofe Onugbu is a popular Nigerian soup. Bitter leaf Soup is peculiar to the Igbo tribe of Eastern Nigeria. A lot of non-Igbos shy away from bitter leaf soup (Well, I did for the longest time) because they think that, true to it's name, it is a very bitter soup.

Bitterleaf soup (ofe onugbu) is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria. The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. You can cook Ofe onugbu using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ofe onugbu

Prepare of Assorted meats (Beef, goat meat, snail, Ponmo, Shaki are ideal).
It's 15 of Medium Size Cocoyam (Ede).
It's 2 handful of Bitter leaves (washed).
Prepare 1 of Cooking Spoon Palm oil.
Prepare 2 of dry Fish.
It's 1 of stock fish(oboroko).
You need 2 handful of crayfish.
You need 2 Tablespoon of Ogiri igbo.
Prepare 4 piece of yellow pepper.
Prepare 1 Tablespoons of Ground black pepper or 3 Scotch Bonnet blended.
You need 3 of Bouillon Cubes(maggi crayfish.
Prepare to taste of Salt.

Bitterleaf Soup Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria and most Igbos will tell you that this is their favourite soup in the world. How to Cook Bitter Leaf Soup [Video] Ofe Onugbu Click To Tweet This version of bitter leaf soup, requires some special ingredients like ogiri, and a thickening agent usually boiled and pounded cocoyam, achi from the Brachystegia eurycoma plant or mkpuru ofo from the deuterium macrocarpum plant. I would be using ground mkpuru ofo for this recipe.

Ofe onugbu instructions

Start by boiling your meats, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef,stock and dry fish.leave to cook till soft….lastly add the snail.
While boiling my meat I Thoroughly Wash my Bitter leaf then boil to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after this process..
Boil the Cocoyam with the skin on. boil till tender, this should take roughly 15 minutes on high heat.
When they are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender or food processor till smooth, then set aside….
Then add the blended cocoyam to the boiling meat stock Add palm oil,ogiri,pepper and grounded crayfish cover and leave to cook until the cocoyam lumps are well dissolved. !.
Add bitter leaves,maggi & salt to taste, do not mix immediately leave to simmer for 5 minutes then now mix. soup is ready. Enjoy with fufu😉.

Bitterleaf soup - Ofe onugbu (as the Igbos like to call it) is very delicious and also comes third on my list of Nigerian popular soups. This soup is popular because it could be made in more than five different ways by different ethnic groups in Nigeria. When cooking Nigerian soups I try as much as possible to ensure that the recipe remains as authentic as possible from the ethnic group where the soup originates from. I visited Awka to attend a wedding two weeks ago and took out time to learn the way Onugbu soup should be cooked. While Onugbu is delicious, it also has its nutritional benefits to our bodies.