Bitterleaf Soup, also known as "Ofe Onugbu" in Igbo language, is a traditional Nigerian dish originating from the southeastern part of the country. It is named after its main ingredient, bitterleaf, which is harvested from the leaves of the bitterleaf plant.
To prepare Bitterleaf Soup, the bitterleaf leaves are first washed thoroughly to remove the bitter taste. This is typically done by soaking the leaves in water and squeezing them repeatedly until the bitterness is reduced to a desirable level.
Once the bitterness is reduced, the bitterleaf leaves are then shredded and cooked in a flavorful broth made from a combination of meats, fish, and assorted spices and seasonings. Common meats used in Bitterleaf Soup include beef, goat meat, or assorted offal, while fish varieties such as stockfish and dry fish are also added to enhance the flavor.
The soup is further seasoned with ingredients like onions, crayfish, locust beans (iru), and palm oil, which contribute to its rich and savory taste profile. Traditional Igbo spices such as uziza seeds or utazi leaves may also be added for additional flavor and aroma.
Bitterleaf Soup is typically served hot and enjoyed with a side of fufu, pounded yam, or garri (cassava flakes). It is prized for its robust flavor and nutritional value, as bitterleaf is believed to have medicinal properties and is rich in vitamins and minerals.
Bitterleaf Soup holds cultural significance in Nigerian cuisine and is often served during festive occasions, celebrations, and gatherings, where it is savored for its unique taste and cultural heritage.
SKU: BIT-SOUP-007