Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, bitterleaf soup my way. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bitterleaf soup my way is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Bitterleaf soup my way is something that I’ve loved my whole life. They are fine and they look wonderful.

Bitter-leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana. This dish is neither a There are so many ways to prepare this dish however; bitter leaf needs to take center stage. True to its name bitter leaf is very bitter.

To begin with this recipe, we have to first prepare a few components. You can cook bitterleaf soup my way using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Bitterleaf soup my way:

1. Prepare Bitterleaves
2. Get Banga/palm fruit
3. Get Cow tail
4. Take Dry fish
5. Take Stock fish
6. Get Cocoyam for thickening or you can use achi or ofor
7. Take Ogiri
8. Prepare Dry pepper
9. Take Uziza seed
10. Get Onions
11. Take 3 knorr cubes
12. Prepare Crayfish
13. Make ready to taste Salt

Bitterleaf Soup is not bitter as implied by the name. Find out how to cook this traditional soup recipe. Preference cookies enable a website to remember information that changes the way the website behaves or looks, like your preferred language or the region that you are in. Delicious Bitterleaf Soup ( Ofe Onuegbu).

Instructions to make Bitterleaf soup my way:

1. Before you cook your Bitterleaf - - Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.
2. Boil the cow tail till it's soft to chew, add your stock fish and dry fish cook till they are well done, add three knorr cubes Then set aside
3. Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms together with your uziza seedto a smooth paste
4. Boil the palm fruit for 20 to 30 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice using a sieve
5. 5. Boil the juice for about 15 minutes till it becomes thick.
6. Add the dried fish, stock fish,grounded crayfish mix, precooked meat, ground pepper and salt, Cocoyam in small lumps and ogiri to taste.
7. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
8. Add your Bitterleaves, cover and allow to cook for about 3mins. Stir together and your soup is ready.
9. NB : If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all make the bitter leaves soft and fresh again before adding them to the soup. - - If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour

This is a delicious Nigerian delicacy made with a special vegetable bitterleaf. To process the bitter leaf: Wash the bitterleaf thoroughly with lots of water to remove sand and other particles. Bitter Leaf Soups are very popular in african cultures however when cooking with bitter leaf it loses most of it's amazing health benefits. Instead of cooking bitter leaf as it actually reduces the health potency of bitter leaf, try bitter leaf capsules. Bitter Leaf Soup, also known as Ofe Onugbu is a popular and delicious Nigerian soup.

So that’s going to wrap this up with this special food bitterleaf soup my way recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!