Today I am taking you on my journey of changing perceptions regarding some foods. To my brothers and sisters from the East, my apologies if I have marginalised you guys. I realised last week, that I hadn’t written about dishes from the East, so I am changing that with this post. I will be relishing in the delights of Bitter leaf soup. If you are from another ethnic tribe and you have never tried making bitter leaf soup before, you’ve got no excuse now. Lol. If my grandma can see me now, she will be very surprised. Growing up, I did not like anything bitter leaf at all. I mean, which child would. Moving on into my adult years I still carried with me, this bias towards bitter leaf. Banga soup is the most popular dish where my dad is from and bitter leaf is the recommended leaf for it. When I met my friend Joy, from Calabar, she introduced me to the Atama leaf which is used by the Efik people for their banga soup which they call Atama soup. Since then, I have been preparing my Banga soup with the Atama leaf. My grandma would probably call me a traitor for this, but hey if I can’t enjoy a dish I cooked, what is the point. Sorry grandma. Lol. If you want my recipe for Banga/Atama soup, click HERE.
My displeasure with bitter leaf changed when a friend of mine Amaka A. taught me how to prepare this dish. I had always complained about bitter leaf soup to her hearing, and she said she will change my perception, by teaching me how to prepare it. She then went on to teach me how to prepare other soups common to Igboland. So, Igbo Kwenu! Kwenu Kwezo Nu! I really salute you my countrymen from the East, because your soup finally won me over to eating bitter leaf. Ofe Onugbu is the only thing I can eat with bitter leaf in it.
So, if like me you don’t particularly like anything with bitter leaf, I encourage you to give this a try. If you are the kind of person who is sceptical about preparing dishes from other cultures. I will also encourage you to try something new today and expand your cooking repertoire. This is one very very tasty meal.
You will need
5 pieces of cocoyam – i used the specie of cocoyam that look like big pebbles. I don’t know what it is called in Igbo.
1 1/2 cups of chopped bitter leaf
500g of assortment of meats, poultry and fish- i used beef, chicken, saki, cow leg and stockfish
1/2 cup of smoked prawns
1 wrap of Ogiri
Beef stock
3 pieces of Ata rodo – scotch bonnet/habanero pepper
1 piece of Tatashe
1 1/2 cooking spoons of Palm oil
1/2 cup of ground crayfish
1 middle piece of smoked fish – i used Eja Osan
Salt
Seasoning cubes – knorr chicken cubes preferred
Pictures of the ingredients can be found on the Ingredientspaedia page HERE
How To
Depending on where you live, your options for bitter leaf will either be the leaves in its original state or already chopped and washed. If you are a pro, you will probably go for the first option which will involve picking the leaves off the stalk and then “washing” the leaves by rubbing it between your palms and fingers while it foams and you later decant the dark green liquid, fill the bowl up with clean water and continue washing. You will repeat this process many times till the concentration of the bitterness reduces to a tolerable level and the water is much clearer. As a Delta girl, mama taught me how to do this. Very tedious process I remember. She would never buy the already washed one from the market because she also wanted to keep some of the greenish water for medicinal purposes. Two uses in one purchase. Lol. I shudder, remembering the taste of some of her herbal concoctions. Mama had herbal remedies to cure everything. My cousin used to say the smell and taste of the stuff was enough to chase away even evil spirits. Lol.
For easy street cooks like us, we go straight for the already washed option. Life is too short, please. Lol. If your leaves are still bitter, boil it for 5 – 10 minutes in plain water and decant the water into the sink.
1. Boil and season the meat, chicken and stock fish with with salt, seasoning cubes and chopped onions. Dooney’s Kitchen Tip: if you have always been boiling your meats with enough water to drown it, I will advise that you reduce the volume of water, so as to get a rich tasting stock. A rich tasting stock is the base of a successful dish. When the meats have almost softened, add the smoked prawns and shredded smoked fish.
2. Once the meats have softened, boil the cocoyam with the skin on for roughly 15 – 20 minutes. You could also do this right about the time you add the smoked prawns to the boiling meats to save on time.
3. Test the cocoyam for softness with a fork. it should go right through without resistance. Once it is soft, take it off the heat and dunk it in cold water for a few seconds to cool it down, to allow you peel the skin off. Then add to a blender. My traditional Igbo cooks are about to fly off the handle here. Lol. Traditionally, you are supposed to pound the boiled cocoyam till it forms a smooth paste. I don’t have a mini mortar and pestle, and it is not worth taking out the food processor and cleaning it afterwards. Besides, a blender will guarantee you no lumps. Just blend with a little water. The blender will resist at first, simply mash it with a spoon for easy blending. Here is my result
4. You should have roughly the volume of 2 – 2 1/2 cups of stock with the meats. .Add pepper to the pot and let it boil for 2 – 3 minutes, followed by the wrap of ogiri and palm oil which you allow to boil for at least 5 minutes so as to prevent any curdling sensation on your tongue and to also dissolve the ogiri. You will know the ogiri has dissolved when you can smell and taste it in the stock.
5. Scoop the cocoyam into the pot in spoonful size increments and watch while it swells up in size, after which it will dissolve completely to give a smooth creamy sauce. Personal preference will come into play here. Some people prepare this soup with a little more stock so as to make the soup watery or they take out some of the cocoyam. I leave all the cocoyam in because I prefer a creamy consistency. So, whatever works best for you. Cooking is personal.
Once the cocoyam has completely dissolved, add the crayfish and stir. Taste for salt and seasoning cubes, and re-season if necessary. Dooney’s Kitchen Tip: Crayfish also works like a thickening agent, so I add it to the pot after the cocoyam has completely dissolved so as not to interfere.
6. Lower the heat, add the bitter leaf to the pot and stir. Personal preference will come to play here again. Some people chop their bitter leaf less finely, so you can pick the leaves with your fingers and chew. I don’t, because the best way I can tolerate bitter leaf is by not having to chew it. Dooney’s Kitchen Tip: i lowered the heat, so as not to thicken the creamy sauce further
Leave the pot to cook for 5 minutes. Add more stock if you wish. I added a little
……….and that’s it. Serve with your choice of starchy additions. I enjoy Ofe Onugbu with yellow garri.
Bon Appetite….
the write up or the food………. i dont know which i enjoy the most!!!! you are sooooooo entertaining and i can relate to your stories very well. Thanks for making food and cooking so interesting. i just wish i cld most of these items here in canada
Thank you ramofu. I makes me pleased to read comments who appreciate the recipes. Really sorry, you may not be able to locate some of the ingredients. I hope you will find other recipes that you will be able to re-create
I have never made any soup with cocoyam, I just pass it by when i see it in the market. i should try this by weekend by God’s grace. Thanks Dooney, I love everything bout you and your blog, maybe its because i love cooking
Thanks Bislondy. Soups made with cocoyam are really delicious. Once you start, you’ll find yourself making more of it.
Dunno dear,lovely soup,but I ll love to tell u wat u can do if u don’t ve a motar,u ll take a bowl wit a spatula and pls neva add cold water to coco yams,it’s a no no in Igbo land. As u remove it from d fire ,just get a bowl of cold water of ur hands,so dat when u re peeling d skin off,u use d cold water to cool ur fingers,when all d coco yam is in d bowl, u then use ur spatula to marsh it up until it forms a smooth paste.cocoyam is very sticky,in other to reduce its stickiness ,u add ur palm oil to d coco yam paste,u keep turning until d palm oil is well folded into d paste,then u can now add d paste into ur pot containing d meat,there is no need for u to add palm oil any longer,. I hope u ll try dis method,u also do d same thing for ur Uha soup.
Ngozi, you are a rockstar. Thanks
I successfully cooked this bitter leaf soup yesterday for the first time ever. I loved it and my hubby enjoyed it more. All thanks to the “cooking guru” Dooneyrooney. I followed her steps carefully and the end justified the means. She is a genius. My next trial will be “gbegiri” soup. Once you followed her clearly laid down rules and instructions, you can not miss it. Thanks my sister.
Aaaaaaw, you are very welcome. I always enjoy reading comments, and I hope it encourages other people to try out the recipe,w hen they read about the successes of someone else. Glad you enjoyed. Roll your sleeves up for gbegiri, you will do the work, but enjoy it more. Thanks.
Most of us eat like 2/3 times every day so it’s easy for the memory of specific meals to be lost…just due to the frequency of eating. Erm…, I was visiting in the London area 4 weeks ago, and yours truly decided to pay Madam Dunni’s kitchen a visit. I was in luck – she just made the bitter leaf soup. Oh my! Well, let’s say it’s been a month, and I’m still reeling from the experience. You are a gift to your world Dunni. I am in want of tasteful words to say about that tasty experience. You can be sure I will try out that specific recipe and I will be right back here to testify. Babe, you do well!
Ok wow, you are going to make me cry now. Thanks Bee. You know you are always welcome to my home. For the first time, my soup crossed the atlantic, a Dooney’s Kitchen first. Please let me know when you try out the recipe
Ehh wohh!!! so it’s cocoyam these guys have been feeding me…eyes open…but the soup is so sweet sha and doesn’t taste bitter @all…
Lol. It is cocoyam o. You are correct, the soup is truly sweet. Lol
Hi. The bitterleaf is usually put in the sun to toughen up the leaves so that it doesn’t break while it is being washed. The igbo name for the cocoyam is called “akasi”
Oh, really. Thanks Chika. Which one is Ede
well done. i must also tell u that of all the ofe onugbu pix ive seen on internet, urs has the best native outlook.
yes, cocoyam is called ede and there are varities, the one for soup is the ede orie. its smaller and medium sized and hairer too.
except u are cooking commercially or for other reasons, the traditional igbo bitter leaf soup does not include, onions, tatshe, palm oil is an alternative to palmfruits cos the taste is different, so is stock cube cos thats the ogiri for u.
also, to Chika, there are two types of washed bitter leaf. the anambras wls sun theirs abit before washing to make it a bit longer, while other dont. im anambra, but prefer more leaf less longer.
ill send u my own recipe of bitterleaf soup as cooked my our mothers.
cheers and keep up the good work
Wow, thanks for the extra tips. I am always open to learning new stuff. Please send me your bitter leaf soup recipe. I will be looking forward to it
Dunni, my mom buys the ingredients we need to cook a day before we actually need them and since freezing the meats and others is nit an option in the part of Lagos that i live in, i want to ask if parboiling the meat a day before affects the taste.
we have always cooked like this especially on weekends because the ingredients are a lot more cheaper and fresher when you by from major markets and not street sellers. I need your advice…
You know what, there really isn’t any difference. As long as it is not left in the fridge for a while. A day or two is fine. Meat is very robust in flavour. It can withstand a lot of conditions and still retain its flavour.
I could smell the soup while reading this. Omg…..ur good
Lol. Thank you Bibi
Fine girl, I should tell u that the bitter leaf soup I made from your recipe was kick a** by all accounts. Kudos to my teacher. I’d cook it once more to gain mastery…then I’d move to banga or edika ikong #oshey!
Lovely to read, Bee
You are doing a great job,may GOD continue to strengthen u IJNA.Plz is Tatashe needed for Onugbu soup,if so at what time will u put it..what is ata rodo pepper?Thanks
Yes it is needed. I used just one. Ata rodo pepper is the small chilli that we use in our cooking. Google scotch bonnet/habanero pepper and the images you see will immediately remind you of what it is
Had always made ofe onugbu with d extract from washed palm nut. Surprised u r usin red oil instead. Pls kindly enlighten mua.
I was taught by my fried from Anambra that you can use both. Palm oil or Palm nut. I used what I had at home, which was Palm oil. I hope that explains it
Hmmm! U make cooking appealing Dooney! Kudos to u! I’m trying dis recipe tomorrow! (cooking wit cocoyam 4 d 1st time tho’).
You will do fine. Just follow the recipe closely. All the best
Your steps are practical and easy to follow. I’m a first timer on your blog. I’m off to the market for my of onugbo.
Yes o, I hope your onugbu turns out great
I just read your recipes for the first time since my friends told me about it. What I love here is not just the proper breakdown on analysis but the entertainment (sense of humour) and tips on your own applied method. U 2 MUCH
Aaaaaw, thanks Chibuzor. I appreciate it
Thank you Dooneyskitchen, I intend to try this.
Oh, please do
Dooney! Dooney! Dooney!
I called you three times because you are three much!
My first attempt at Ofe Onugbu and everybody is LAVVIN’ it!!
+1 to the culinary repertoire
Thanks!
Aaaaaw, hugs Lille. Thanks and Well done
hi Dooney you have tried all your recipes but this bitter leaf have not. and i enjoyed eating it at restaurants might summon courage to cook it this weekend hope i will get it right.
Oh, you will get it right, don’t worry
Dooney o. I’m about to quench and cry my eyes out. I’ve been salivating on this recipe the last year because I could not find cocoyam. finally found it and put all my sweat in this pot of soup. I knew the bitter leaf from my african store was super bitter and boiled it well but the bitterness of the soup after adding it is unbelievable! Very sad.
Oh my goodness, really so sorry. Hugs Bibi. I always advocate that you taste some ingredients before you add to soup. Bitter leaf is very high on that list. Try boiling it with salt next time, I heard that helps.
And yes I just made this soup! Using cocoyam was not really difficult as I thought. Thanks Dooney, you are the bomb!
I have really learnt a lot from you. Tanks u simply just d best