Bitter Leaf

Bitter Leaf is the leaves of a small green shrub. It is also called Vernonia, it is found all over Africa.

Bitter leaf is rather bitter but delicious. It is also known as Orugbo, Ewuro, Mojunso, etc. Most of the plants are from different  species. It is used in most Nigerian dishes. It is a rich source of vitamins A, C, E, B1 and B2.

The leaf is used fresh or dried. It seems to be the main ingredient in most Nigerian cuisines.

Bitter Leaf Soup – Onugbu

Ingredients

1kg of assorted meat (Beef, oxtail, shaki, cow leg, goat meat)

I medium smoked fish

I big size stockfish

100 grams of ground Crayfish

2 Maggi cubes

1 big sized onion

2 table spoon of Asiko chilli pepper

10 table spoon of red palm oil

2 medium sized white cocoyam

Dried bitter leaf

Salt – ½ tea spoon

1 table spoon of dried curry powder

½ tea spoon dried thyme leaves

10 cups of water

Serving:  5
Cooking Time : 90 minutes

Method :
First of all, soaked the stockfish overnight. Add cut and soaked stockfish into pot. Allow to boil for 5 – 10 minutes.  Put in a medium sized pot. Add a cup or two of water. Also two Maggi seasonings cubes. Also add onion,  salt, and sprinkle of curry powder. About ½ table spoon of dried thyme leaves. Bring to boil for about 20 minutes. Put your smoked fish. Bring to the boil.

Add more water in pot. Now, add 1 or 2 table spoons of Asiko chilli pepper. Also add the dried leaf. Allow to boil for 3 – 5 minutes.

Add palm oil. Also add cooked and mashed cocoyam.  Or a sprinkle of garri.

Also add salt and pepper.  Allow to cook for 10 minutes.

Finally, your bitter leaf soup is ready to eat.

Bitter leaf soup are often eaten or served with pounded yam, semolina or eba.