This soup is native to the Eastern part of Nigeria, but it is now enjoyed all over the country, some people tend to shy away from it because it is made with ‘bitter’ leaves but the leaves are washed thoroughly and there is little or no bitter taste.
1kg meat
5 pieces ponmo
1 head of stock fish
2 smoked fish or dried fish
Salt and seasoning cubes to taste
Onions
2 packs Ogiri
2 Achi or about 10 pieces of coco yam
1 cup of blended cray fish
5 bell peppers ground
1 cup palm oil
2 cups periwinkle (optional)
One handful of washed bitter leaf
*If using cocoyam, wash and boil with the back when it is soft peal the back and pound set aside.
2. Add smoked or dried fish, ground bell peppers and palm oil to the pot of meat and boil for another fivr minutes
3. Dissolve Ogiri in small water and add to the pot. Add the blended crayfish and allow to boil for an extra 3 minutes
4. If using Achi as the thickener, add little at a time let soup boil for about a minute and then stir to prevent burning check if you have gotten the consistency you want. If not add more Achi.
b. If using cocoyam, add a little at a time forming like small balls and allow to boil. It would dissolve, stir to prevent burning. If your consistency is gotten, stop adding the cocoyam.
5. Add the periwinkle (if using)
6. Add your bitter leaf, allow to boil for about 5 extra mins and your soup is ready to serve.
About our cook
Shola Akinyemi is an entrepreneur and the director of Mrs. Bakersfield with talent and skills for baking, healthy diet and living and teaching kids to cook. A grdaduate of the University of Abuja, shola has been a strong advocate of self dependence and self reliance.
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