Ofe Onugbu, also known as onugbu (olugbu) soup or bitter leaf soup, is a delicacy savoured in many African countries, mostly in Nigeria, and particularly among the Igbos in Eastern Nigeria. The culinary mystery behind this soup is that, as the name suggests, something that could be bitter, it surprises the tongue with a unique taste that leaves the mouth watering for a long time.
The soup can be cooked separately and then combined with other types of soup like egusi, ogbono, okra and the like. It can also be cooked together with egusi, ogbono or okra. Whichever type you prefer, the unique addictive taste of ofe onugbu leaves a long-lasting imprint on your tongue buds.
Let us go to the kitchen and cook a delicious pot ofe onugbu
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Ingridients
Meat (beef, goat chunks, shaki, snail e.t.c)
Stock fish or smoked fish
Pepper and crayfish
Bitter leaves and Cocoyams
Ogiri and palm oil
Seasoning cubes and salt
Preparation
Soak the bitter leaves in water for some time, then wash and rewash. Keep changing the water until its bitterness is significantly reduced. Wash the peeled cocoyam and boil it until it softens. Pound the soft cocoyam with paste in a mortal. You can also blend it with a blender or a food processor.
Add meat, fish, stock fish or smoked fish in a pot and add two cups of water to it. Set the content on a medium heat. While on fire, add seasoning cubes, salt, pepper and crayfish. Then, allow the content to shimmer for five minutes.
Add the pounded cocoyam, ogiri and palm oil. Stir regularly so that the cocoyam paste can properly dissolve. Add more water to make the soup lighter. Add the bitter leaves and allow the content to boil for another five minutes.
The soup is ready to be served with your choice of ‘swallow.’