Bitterleaf Soup
Bitterleaf Soup, known as "Ofe Onugbu" in Nigeria, is a hearty and flavor-packed delicacy that showcases the rich culinary heritage of West Africa. This comforting soup combines the earthy bitterness of freshly washed bitter leaves, the tender richness of goat meat, and the smoky depth of dried fish and stockfish. Enhanced with the creamy texture of ground egusi (melon seeds), the umami punch of fermented locust beans, and a vibrant blend of spices, this dish offers a symphony of bold flavors. Cooked to perfection with palm oil and aromatic seasonings, Bitterleaf Soup is a wholesome meal traditionally served hot alongside pounded yam, fufu, or rice. Perfect for a family dinner or special occasions, this nutrient-dense soup is sure to impress your taste buds and bring warmth to your table.
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Recipe Information
Ingredients
- 4 cups Bitter leaf
- 1 pound Goat meat
- 1 Smoked dried fish
- 0.5 cup Stockfish
- 0.5 cup Palm oil
- 2 tablespoons Ground crayfish
- 1 tablespoon Fermented locust bean (ogiri)
- 1 teaspoon Ground pepper
- 1 cup Ground egusi (melon seeds)
- 2 Seasoning cubes
- 1 teaspoon Salt
- 5 cups Water
Instructions
Start by washing the bitter leaves. Rinse them in water multiple times until the bitterness is reduced to your liking, then set them aside.
In a large pot, place the goat meat, add 2 cups of water, salt, and one seasoning cube. Cook on medium-high heat for about 20 minutes until the meat is tender.
Add the smoked dried fish and stockfish to the pot. Allow to cook for an additional 10 minutes to soften.
Meanwhile, prepare the melon seeds (egusi) by blending them with a small amount of water to create a paste.
Lower the heat to medium. Add the palm oil to the pot, followed by the ground crayfish, ground pepper, and fermented locust bean (ogiri). Stir well.
Introduce the egusi paste into the pot, stirring constantly to prevent it from forming large lumps. Cook for 10 minutes.
Add the washed bitter leaves, the second seasoning cube, and the remaining 3 cups of water. Stir to combine all ingredients thoroughly.
Let the soup simmer gently for another 40 minutes, stirring occasionally to prevent sticking and to ensure the flavors are well combined.
Taste the soup and adjust seasoning with additional salt if necessary.
Serve hot with your favorite side, such as pounded yam, fufu, or rice.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
