Nigerian Bitter Leaf Soup (Ofe Onugbu)
Ofe onugbu is the Igbo bitter leaf soup, and it is a good example of how Nigerian cooks handle a strongly flavored green. The leaves are rubbed with salt and washed until the foam runs clear, which tames the bitterness without erasing it. Egusi thickens the pot, while stockfish, smoked fish, crayfish and mixed meats give it depth. Ladle it over a swallow such as pounded yam or fufu.
Instructions
Blend the bell pepper, tomatoes and onions into a smooth paste and set it aside. Rinse the bitter leaves, rub them with salt, and keep washing until the foam stops and the worst of the bitterness is gone, as though you were washing clothes by hand.
Put the meat and stockfish in a clean pot with the ginger and garlic if you are using them. Season with salt and bouillon, cover with water, and boil until the meat and fish are very soft. Lift out the meat and fish and keep the stock.
Heat the palm oil in a pot over the fire. Add the chopped onions and fry for a few minutes until they soften.
Add the blended pepper paste, the reserved stock, the ground crayfish, salt and any condiment you like. Cover and boil for about 13 minutes.
Add the washed bitter leaf, cover the pot, and let it steam briefly until the leaves wilt into the soup.
Stir in the egusi powder to thicken the soup. Add a small amount of smoked fish along with the cooked meat and fish, cover, and boil for about 8 minutes.
Take the pot off the heat and serve with the swallow of your choice.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
