Ofe Onugbu ( Bitter Leave Soup)

Bitter Leave soup is a very popular soup amongst the Igbos of Anambra origin. Every celebration that involves a feast would definitely have bitter leave soup as one of the dishes to be served.

The vegetable used to prepare this soup is called Onugbu, it is a very bitter leaf which is washed and rinsed severally to get rid of the bitter taste. It is easier to buy the washed one from the local market or get the dried washed leave and rehydrate in water before cooking. Growing up my mum would always buy the unwashed leave and then we had to wash it at home, I never loved that chore! If made right the bitter leave soup is a very delicious meal.

Ingredients
1KG beef cubed
500g Onugbu washed
Cocoyam
5 liters water
4 stock cubes
3 tsp salt
1 large stockfish head
1 medium sized smoked fish
2TBSP crayfish dry milled
2 TBSP ogiri
1/3 cup palm oil
Small onion

Put the washed beef and stockfish in a pot add onions, 2 tsp of salt, 2 stock cubes and 3 liters of water and boil until the beef is tender. You can soak the stockfish ahead of time in a litre of water but I skipped this part since the stockfish head cooks up pretty fast. If you are soaking the stockfish let it soak for about 2 hours then use the water as part of the cooking liquid.

Boil the cocoyam until it’s soft and tender. The cocoyam paste is made by pounding it in a mortar but I use my food processor or blender to pulverize it to a paste. Praise to the inventor of the food processor!

In another pot bring the onugbu to a boil add a dash of potash this helps to soften the leaves and gets rid of any bitterness left after the leaves were washed. Once it’s boiled wash it briefly and pour into a colander and allow to drain.

Time to assemble the whole gang into the pot, first up is the cocoyam followed by the dry fish cover the lid and cook for about 15 minutes. Next to join in the pot are the bitter leave followed by the red oil.

By now the soup is bubbling away and you can faintly perceive the aroma of onugbu but don't worry the main ingredient that gives onugbu its distinctive aroma is yet to join in the fun. The cocoyam should have dissolved ( or is it disintegrated ) by now add the crayfish, ogiri and pepper cook  further until the leaves are tender.

Now your house will be emitting the tantalizing aroma of onugbu soup your neighbors will definitely know you are making onugbu that's the power of ogiri.

Finally seasoning with the stock cubes and salt allow to boil for another 7 minutes.

Ebe ano!
Enjoy with your favorites 'swallow'