Bitter leaf soup (or Ewuro in Yoruba and Onugbu in Igbo), Is a popular Nigerian soup prepared with the freshly washed leaves of the ever green plant called Vernonia amygdalina. Bitter leaf soup is popularly eaten by the Igbo speaking people of South Eastern Nigeria. It is called ndoleh in Cameroon and grawa in Amharic.
INGREDIENTS:
Bitter leaf, Coco-yam (for thickener), Crayfish (blended), Dried fish, Goat/Cow meat, Fresh pepper, Maggi, Onions, Red Oil, Salt, Stock fish, Locus beans.
PREPARATION:
Wash bitter leaf for about 20 to 25 minutes with water, taste to ensure the bitter taste has been removed. Peel and boil coco-yam for 15 minutes till it is soft. Strain the coco-yam and pound in mortal, add palm oil in measured quantity and pound till it forms paste.
Wash stock fish with hot water and wash the meat properly, season the goat meat or beef, dried fish, stock fish and boil together for at least 20 minutes until it becomes tender. Add water periodically to ensure you have enough meat stock.
Add coco-yam paste in measured quantities to the pot of meat and fish, add pepper and allow to simmer for 15 minutes, keep stirring as you add coco-yam paste till you have the desired thickness, Add salt and maggi to taste and stir properly.
Serve with Akpu (called Fufu in Yoruba), Pounded yam or Eba (garri).
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HOW TO PREPARE BITTER LEAF (ONUGBU) SOUP
Reviewed by E.A Olatoye
on
November 26, 2021
Rating:
Reviewed by E.A Olatoye
on
November 26, 2021
Rating:
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