Dried Bitter Leaves, scientifically , Vernonia amygdalina, indeed is one of the most popular herbs in Africa.
Alternatively, it is still as well a remedy to treat digestive issues, like bleeding, malaria, and as well other health issues.
In fact, dried Bitter Leaf soup is a robust West African soup, and also in other predominant in countries like Cameroon, Nigeria and Ghana.
This dish is neither a soup nor sauce, but something in between – a slightly soupy vegetable that is served to accompany starchy food like fufu.
The soup gets it’s name from the vegetable – bitter leaves, also known as Vernonia amygdaline, wuro, or onugbu .
What I learned is that bitter – leaf is one of those vegetables that can be cultivated anywhere as opposed to certain vegetables that can only flourish with certain temperatures and places.
How To Cook Bitter Leaf Soup
Preparation of the vegetables
Chop the onions and blend the tomatoes and pepper with very little water.
If using frozen bitter leaf, let it thaw out for an hour or microwave to thaw it out quickly. Rinse it under running water and drain.
If using fresh bitter leaf, wash thoroughly in plenty of water, and a little salt, till it runs clear. This might take a few tries as the water will be foamy in the beginning.
Make the soup
Heat some palm oil in a pot and add some onions. Let the onions sauté for a minute or two.
Pour in the blended tomatoes and peppers and cook for about 5 minutes. Add in the cooked beef, smoked fish, spices, and stock, and simmer for a few minutes.
Pour in the ground egusi seeds and stir. Bring it to a boil and simmer for 10 mins.
Add the bitter leaf and stir together. Cook on medium-low heat till the bitter leaf is wilted. Serve and enjoy!