Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, bitterleaf soup my way. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Bitterleaf soup my way is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Bitterleaf soup my way is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. 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:
- Get Bitterleaves
- Take Banga/palm fruit
- Take Cow tail
- Get Dry fish
- Make ready Stock fish
- Take Cocoyam for thickening or you can use achi or ofor
- Take Ogiri
- Prepare Dry pepper
- Prepare Uziza seed
- Prepare Onions
- Prepare 3 knorr cubes
- Make ready Crayfish
- Take to taste Salt
Bitterleaf Soup is the most traditional Igbo soup. See recipes for Egusi and bitterleaf soup, Bitterleaf soup too. Delicious Bitterleaf Soup ( Ofe Onuegbu). This is a delicious Nigerian delicacy made with a special vegetable bitterleaf.
Steps to make Bitterleaf soup my way:
- 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.
- 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
- 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
- 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
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- Boil the juice for about 15 minutes till it becomes thick.
- Add the dried fish, stock fish,grounded crayfish mix, precooked meat, ground pepper and salt, Cocoyam in small lumps and ogiri to taste.
- 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.
- Add your Bitterleaves, cover and allow to cook for about 3mins. Stir together and your soup is ready.
- 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
To process the bitter leaf: Wash the bitterleaf thoroughly with lots of water to remove sand and other particles. Bitterleaf Soup is not bitter as implied by the name. Find out how to cook this traditional soup recipe. The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. My displeasure with bitter leaf changed when a friend of mine Amaka A. taught me how to prepare this dish.
So that is going to wrap it up with this exceptional food bitterleaf soup my way recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
