Bitterleaf soup (ofe onugbu)

 Bittersoup is popularly known as ofe onugbu, which is normal soup for a Anambrian the same  igbo extraction. It is a normal soup that people eat almost everyday of their life. It also very  common soup  in eastern part of  Nigerian.

Ingredients 

Assorted meat like, beef, shaki, tripe, okpono 

Stock fish 

Crayfish 

Dried fish 

Bitterleaf(washed one)

Ogiri

Palm fruit or palm oil 

Cocoyam or Acha 

Uziza leaf 

Seasoning and salt 

Instructions 

Prepare the stock: boil assorted meat together with stock fish,okpono, dried fish with seasoning, pepper and salt until tender. Boil and wash the bitter leaf to avoid bitterness and set aside. Boil Cocoyam and palm fruit together until  soften, pound separately use warm water to extract the palm fruit. Pour the extracted palm fruit water  inside a pot together with cooked stock cover to cook. Put pounded Cocoyam bit by bit together with Ogiri but dissolve with warm water cover and cook for a little. Pound Crayfish and pepper together with cut and wash uziza leaf to cook a little, add seasoning and salt if needed.put washed bitter leaf, stir cover  to  cook  very  well.  Bitterleaf soup is ready to serve.

Tips for  perfect bitter leaf soup 

Always  boil and  wash bitter leaf until ,there no bitter  taste. 

Make sure extract the palm fruit with warm water to avoid sand.

Always dissolve Acha with palm oil if you don't want to use Cocoyam. 

What to serve with Bitterleaf soup 

Semovita 

Wheat flour 

Pounded yam 

Conclusion 

Bitter leaf soup is anyday or anytime  soup, it also medicinal and expensive  to make or cook.