Onugbu/Bitterleaf soup

0
2930

Onugbu/Bitterleaf soup

Serves 6-7
Prep time 1 hour
Cook time 1 hour, 10 minutes
Total time 2 hours, 10 minutes
Meal type Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Region Nigerian
I still have memories of my grand mother's bitter leaf soup, although we never liked it as kids and termed it bitter bitter. then we started enjoying the sweet after taste you get after drinking water and that was the begining of my grandmother's shakara o! lol. In my curious older years, i met an old granny who told me never to use metal spoon but wooden spatula to prepare bitter leaf soup. She never said why but i started using wooden spatula (the old are wiser! lol). Then recently i was searching for freshly washed bitter leaves to buy at the market when this aged mama selling vegetables beckoned on me to buy the fresh unwashed one she sells. And i said mama, i no get power to wash bitter leaf abeg. Then she said my pikin make i teach you, after you first wash am and e foam well well, the second washing put small palm oil for hand take wash am then boil am and you go like am. That palm oil part got me interested as i have never heard about it. So off i went to try her method and i must say, i am very impressed.

Ingredients

  • 1 bunch bitterleaf
  • 300ml palm oil
  • 1 teaspoon ogiri
  • dryfish/stock fish
  • 1 Medium onions (to par boil meat)
  • dry red pepper
  • big dried prawn (blended)
  • crayfish
  • seasoning
  • salt
  • cocoyam/ede (as thickener)
  • beef/cowhead/cow intestines

Note

I still have memories of my grand mother's bitter leaf soup, although we never liked it as kids and termed it bitter bitter. then we started enjoying the sweet after taste you get after drinking water and that was the begining of my grandmother's shakara o! lol. In my curious older years, i met an old granny who told me never to use metal spoon but wooden spatula to prepare bitter leaf soup. She never said why but i started using wooden spatula (the old are wiser! lol).

Directions

preparing the bitter leaf
Step 1
pluck the fresh bitter leaf into a deep bowl
Step 2
add water and squeeze in between your palms until it gets really foamy
Step 3
sieve out the water and add fresh water then touch little palm oil with your palm and continue squeezing the leaves.
Step 4
the foam tends to disapear immediately the oil touches it.
Step 5
sieve out the leaves and add clean water with little salt and boil until the bitternes is off to your taste.
Step 6
then sieve out the hot water and quickly pour the leaves into cold water or run it under tap water to preserve the color of the leaves.
Step 7
boil and pound the cocoyam to paste without adding water or blend in a food processor and set aside
preparing the soup
Step 8
parboil and season your meat properly and add onions
Step 9
when the meat is cooked with enough meat stock for the soup, add blended pepper
Step 10
add the blended dried prawn and crayfish and stir
Step 11
add palm oil and stir well
Step 12
add ogiri
Step 13
mix properly. At this stage you can taste for seasoning and add if needed but my meat seasoning is usually sufficient for me.
Step 14
then scoop the cocoyam paste into the pot without stirring it.
Step 15
cover the pot and allow to cook for 2-3minutes
Step 16
when you open the pot you should see the cocoyam paste has melted, then stir well
Step 17
sprinkle in the bitter leaves
Step 18
stir to mix well
Step 19
then add your parboiled dried fish
Step 20
stir gently to mix and allow to cook for 2 minutes

LEAVE A REPLY