Ofe Onugbu (Bitter Leaf Soup)

Name: Ofe Onugbu (Bitter Leaf Soup)
Total time: 45 min
Cuisine: Nigerian
Ingredients: ½ cup bitter leaf, thoroughly washed, squeezed and sliced; 400 g cooked beef and softened, deboned cooked dried fish; 6 Small cocoyam corms (ede), cooked fully tender, peeled and pounded smooth; 80 ml red palm oil; 2 Scotch bonnet peppers, blended; 2 seasoning cubes; 480 ml reserved meat/fish stock or water; ¼ cup ground dried crayfish; 2 tbsp ogiri Igbo; To taste salt

NigerianMedium45 min

"Washed bitter, not bitter-bitter — that's the whole trick."

Bitter-leaf soup thickened with paste from cooked small cocoyam corms, with beef, dried fish, palm oil and ogiri. Makes 4 soup portions; the meat, fish and cocoyam are prepared before the five finishing stages.

Origin

West Africa · Nigeria

Part of the Nigerian Table.

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