Description
A rich and complex bitter leaf soup from Igbo cuisine, celebrated for its unique flavor and authenticity, perfect for family gatherings.
Ingredients
Scale
- 1 lb (450g) assorted beef (beef chunks, shaki, ponmo, offal)
- 2 oz (55g) stockfish, soaked in hot water
- 2 oz (55g) smoked dry fish
- 1 medium yellow onion, halved
- 2 seasoning cubes, crumbled
- Salt to taste
- 4–5 medium cocoyams (ede)
- ½ cup (120ml) red palm oil
- 3 tablespoons ground crayfish
- 4–6 scotch bonnet peppers, blended
- 1 tablespoon ogiri Igbo
- 2 cups bitter leaves (fresh or processed)
Instructions
- Prepare the cocoyam. Boil cocoyams in salted water for 25–30 minutes until soft. Peel and pound until smooth.
- Wash the bitter leaves. Squeeze and rub in water until it runs clear. This may take 5–8 washes.
- Cook the meat and fish. Start with shaki and ponmo. Boil with onion and seasoning for 20 minutes, then add beef. Cook until tender.
- Build the soup. Add water to the meat, bring to a boil, add palm oil, blended peppers, crayfish, and ogiri Igbo. Simmer for 10 minutes.
- Add the cocoyam paste in small lumps and cook for 10–15 minutes until dissolved.
- Add the bitter leaves, simmer for 5–8 minutes, adjust salt, and remove from heat.
- Rest the soup for 5 minutes before serving. Enjoy hot with pounded yam or fufu.
Notes
Let the soup sit for a while before serving to enhance flavors. Can be made ahead and stored; improves the next day.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg