Nigeria / Soup
Ofe Onugbu (Bitter Leaf Soup)
Ofe onugbu, or bitterleaf soup, is a traditional Nigerian soup commonly eaten by the Igbo people of Eastern Nigeria. It is prepared with thoroughly washed bitter leaves, meat, palm oil, local spices, and a thickener such as cocoyam, achi, or ofor. The soup is known for its rich flavor and slightly bitter taste. Serve with a swallow, such as pounded yam, eba (garri), or wheat meal.
Ingredients
- bitterleaf1–2 cup
- assorted meat, beef, tripe, cow skin300 g
- stockfish, small; optional; source spells stockish1 piece
- dried fish, optional1–2 piece
- palm oil2–3 tbsp
- crayfish, ground1 tbsp
- seasoning cubes2–3 cube
- salt, to taste1–2 tbsp
- pepper, ground; fresh or dried1–2 tbsp
- ogiri or iru, fermented locust beans; optional1 tbsp
- cocoyam or achi powder, small pieces; or 2 tbsp achi powder; as thickener3–5 piece
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Wash the bitter leaves thoroughly, squeezing and rinsing several times to reduce the bitterness. Set aside.
In a pot, combine the assorted meat, stockfish, dryfish, salt, seasoning cubes, and chopped onions. Cover with water, and simmer until the meat is tender.
Add palm oil and allow it to melt into the meat stock.
If using cocoyam, boil it separately, peel, blend into a paste, and stir into the soup as a thickener. If using achi or ofor powder, stir directly into the pot.
Stir in the ground crayfish, pepper, ogiri, and ground crayfish.
Stir in the washed bitter leaves.Allow to simmer for 5–10 minutes until the soup thickens and the flavors combine.
Taste and adjust seasoning as needed.
