Before we get started with the recipe for this mouth-watering soup, I would like to highlight its significance to NdI Igbo. Bitter leaf soup, known as Ofe Onugbu in Igbo, is not just a culinary delight but a dish deeply embedded in the culture of the Igbo people. It represents resilience, as the bitter leaf, which is initially very bitter, undergoes a process of washing and cooking that transforms it into a flavorful and nutritious meal. This transformation is symbolic of the Igbo spirit of turning challenges into opportunities.
The soup is a staple in Igbo homes and is often served during special occasions such as weddings, family gatherings, and traditional ceremonies. It’s also a comfort food that brings families together, reinforcing the communal bond that is central to Igbo society.
Bitter leaf itself is known for its medicinal properties, such as aiding digestion and improving overall health. Therefore, Ofe Onugbu is not just food but also a remedy that promotes well-being, aligning with the Igbo belief in the interconnectedness of food, health, and life.
Now that you know the significance of this soup, let us dive into the processes involved. First, let’s us itemize the ingredients required for our bitter leaf soup.
Ingredients:
- Bitter leaf (washed thoroughly to reduce bitterness)
- 1kg assorted meat (beef, goat meat, cow tripe)
- 200g stockfish
- 200g dried fish
- 1 cup crayfish (blended)
- 2-3 tablespoons ground ogiri (fermented oil seed, optional)
- Fresh pepper
- 2 seasoning cubes
- 1 onion (chopped Optional)
- 1 tablespoon ground uziza seeds (optional)
- 1 cup cocoyam (ede) or achi (as a thickener)
- 2 cups palm oil
- Salt to taste
- Water (as needed)
This transformation is symbolic of the Igbo spirit of turning challenges into opportunities.
Instructions:
Adhere to these instructions to arrive at the expected result.
1. Prepare the Meat:
- Wash and season the assorted meat with chopped onions, seasoning cubes, and salt.
- Add water and cook until tender. Add stockfish and dried fish halfway through cooking.
2. Prepare the Cocoyam:
- Boil the cocoyam until soft, then peel and pound it into a smooth paste. Alternatively, mix achi with water to form a paste and add into the pot.
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3. Cooking the Soup:
- Once the meat is tender, add water to the pot to form a soup base. Allow it to come to a boil.
- Add the palm oil, followed by the crayfish, ground/fresh pepper, and ground uziza seeds.
- Stir in the pounded cocoyam or achi paste gradually, allowing it to dissolve and thicken the soup.
- Introduce the washed bitter leaf into the pot, stirring to combine.
4. Seasoning and Final Touch:
- Add the ground ogiri and adjust the seasoning with salt and more seasoning cubes if needed.
- Allow the soup to simmer for an additional 10-15 minutes, stirring occasionally.
- Taste and adjust seasoning. The soup is ready when it reaches your desired thickness and flavour.
Ready Ready Ready
Now that your soup is ready, it’s time to serve and eat. But before then, let me ask you, how is your soup? I hope it’s delicious. You can enjoy the bitter leaf soup with pounded yam, akpu, semo or eba.
For more inquiries about any Igbo delicacy, contact us and we will be glad to assist. Also, drop your comment and tell us which Igbo food you would like us to write about. Follow us on Socials.
Wow, will definitely try this out. Mouth-watering food.