Traditional Ofe Onugbu (Bitter Leaf Soup) Recipe

Ingredients

  • 1 cup Palm Oil
  • 2 cups Onugbu (Bitter leaves)
  • 3 tablespoons Ogiri Igbo (traditional seasoning)
  • 1 onion
  • 2 tablespoons Ground Ehu seeds (Calabash Nutmeg)
  • 2 Dry Fish
  • 2 Stockfish
  • 2 cups Beef
  • 2 cups Shaki (cow tripe)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cups Crayfish
  • 2 cubes Seasoning
  • 3 cups Water
  • 2 cups Cocoyam

Steps and instructions

  1. Start by boiling the shaki (cow tripe), dry fish and stockfish in 1 liter of water until they are well cooked.
  2. Prepare the onugbu (bitter leaves) by washing them to reduce their bitter taste. Squeeze them out and set them aside.
  3. Pound the cocoyam with 1 teaspoon of salt until it forms a smooth paste. Set it aside.
  4. In a separate pot, heat up the palm oil until it dissolves. Add the ground ehu, ogiri Igbo, crayfish, and pepper to the pot. Stir for a few seconds then add the stock from the cooked shaki, dry fish and stockfish. Stir and add the beef.
  5. Add the seasoning cubes, salt to taste and allow the soup to cook for 10 minutes.
  6. Add the cocoyam paste in small lumps and then the ogiri Igbo. Cover the pot and leave it to cook on high heat until all the cocoyam lumps dissolve. Stir the soup with a wooden spatula from time to time so it does not stick to the bottom of the pot.
  7. Add the bitter leaves and leave the soup to simmer for about 5 minutes, then add the cooked shaki, fish and meat.
  8. Leave it to simmer for 2-3 minutes. You can add more water if you feel that the soup is too thick.
  9. Turn off the heat and leave to stand for 5 minutes before serving.

Tools for making

  • Pot - A large cooking pot to prepare the soup.
  • Wooden spatula - To stir the soup and prevent it from sticking to the pot.
  • Knife - To chop the onion and other ingredients.
  • Cutting board - To provide a surface for chopping the ingredients.
  • Pestle and mortar - To pound the cocoyam and ground ehu seeds.
  • Soup ladle - To serve the soup.
  • Bowls - To hold the ingredients while cooking.
  • Measuring cups - To accurately measure the palm oil and water.
  • Sieve - To wash and drain the bitter leaves.

Recipe variations

  • Vegetarian Option: Substitute the beef, shaki, and fish with tofu or plant-based protein alternatives.
  • Chicken Variation: Replace the beef with chicken pieces for a lighter flavor.
  • Seafood Twist: Add prawns, crabs, or other seafood of your choice to give the soup a seafood twist.
  • Spicy Kick: Increase the amount of pepper or add chili flakes for a spicier version.
  • Leafy Greens: Experiment with different types of leafy greens such as spinach, kale, or ugu (pumpkin leaves) instead of bitter leaves.
  • Coconut Milk: For a creamy twist, add coconut milk to the soup for a richer flavor.
  • Herb Infusion: Enhance the flavor by adding herbs such as scent leaf or basil to the soup.
  • Nutty Flavor: Substitute the ehu seeds with crushed peanuts or cashews for a nuttier taste.
  • Smoky Flavor: Grill or smoke the meat and fish before adding them to the soup for a smoky aroma.

Recipe overview

Ofe Onugbu, also known as Bitter Leaf Soup, is a traditional Nigerian delicacy enjoyed by many. This soup is named after its primary ingredient, the bitter leaf, which is washed and squeezed to reduce its bitterness. Other ingredients include palm oil, traditional seasoning (ogiri Igbo), ehu seeds, dry fish, stockfish, beef, and cocoyam. The cooking process involves boiling some of the ingredients, sautéing in palm oil, and allowing the soup to simmer to perfection. The result is a rich, flavorful soup with a unique taste that is deeply satisfying. This recipe will guide you through a step-by-step process to create this delicious soup, bringing a taste of traditional Nigerian cuisine right into your kitchen.

Common questions

  1. Can I use a substitute for onugbu (bitter leaves)?
    Yes, if you cannot find onugbu (bitter leaves), you can use spinach or kale as a substitute. However, keep in mind that the taste will be slightly different.
  2. What can I use instead of palm oil?
    If you don't have palm oil, you can use vegetable oil as a substitute. However, palm oil gives the soup its authentic flavor.
  3. Is ogiri Igbo necessary for this recipe?
    Ogiri Igbo is a traditional seasoning that adds a unique flavor to the soup. If you can't find it, you can omit it or use an alternative like locust bean seasoning.
  4. Can I use frozen bitter leaves?
    Yes, you can use frozen bitter leaves. Just make sure to thaw and drain them properly before using in the soup.
  5. How do I reduce the bitterness of the bitter leaves?
    To reduce the bitterness, wash the bitter leaves thoroughly and squeeze them tightly to remove excess bitterness. You can also blanch them in boiling water for a few minutes before using.
  6. Can I use other types of meat instead of beef?
    Yes, you can use other types of meat like goat meat, chicken, or turkey instead of beef. Adjust the cooking time accordingly.

Serving dishes and utensils

  • Pot - A large pot for cooking and simmering the soup.
  • Wooden Spatula - Used for stirring the soup and preventing it from sticking to the bottom of the pot.
  • Knife - For chopping onions and other ingredients.
  • Cutting Board - To provide a stable surface for chopping and preparing ingredients.
  • Measuring Cups - To accurately measure the palm oil, water, and other ingredients.
  • Pounder - For pounding the cocoyam.
  • Sieve - To wash and drain the bitter leaves.
  • Cooking Spoon - Used for mixing and serving the soup.
  • Soup Bowls - For serving the Ofe Onugbu.
  • Rice or Swallow - For serving the Ofe Onugbu as a main course with rice or a traditional African swallow.

Origin stories

Ofe Onugbu, also known as Bitter Leaf Soup, is a traditional Nigerian soup that has found a beloved place in the heart of the Igbo people from the Eastern part of Nigeria. The name 'Onugbu' translates to 'bitter' in the Igbo language, a direct reference to the bitter leaves that are the unique ingredient in this soup. Despite the initial bitter taste of these leaves, they become quite mild once they undergo a thorough washing process, leaving behind a distinctive flavour that has made Ofe Onugbu a cherished dish in Nigerian households and beyond. It's common to find families having this hearty soup during gatherings and special occasions. To the unacquainted, the thought of a bitter leaf soup might seem off-putting, but once tasted, its rich and appealing flavour is sure to win anyone over. It's a testament to the Igbo saying, "Onye arii ofe onugbu, ogaghi eto ishi ukwu mmiri", which loosely translates to "Whoever tastes bitter leaf soup will not wish to taste any other soup".

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.