How to Cook Bitter Leaf Soup (Authentic Calabar Style)
Bitter Leaf Soup, also known as Ofe Onugbu in Igbo or Edikang Ikong in Calabar, is a delicious and hearty Nigerian dish known for its rich flavors and unique taste. Despite the bitterness of the leaves, proper preparation makes the soup savory and flavorful, with just the right hint of bitterness.
This soup is commonly served with pounded yam, fufu, or other traditional Nigerian swallows.
Here’s a recipe to prepare an authentic Calabar-style Bitter Leaf Soup:
This soup is commonly served with pounded yam, fufu, or other traditional Nigerian swallows.
Here’s a recipe to prepare an authentic Calabar-style Bitter Leaf Soup:
Photo credit: @TheChefEne
Ingredients
2 cups bitter leaves (washed thoroughly to reduce bitterness)
1 cup waterleaf (optional, chopped; can substitute with spinach or lamb's lettuce if unavailable)
1 cup of assorted meats (beef, goat meat, or oxtail)
1/2 cup of snails (optional, cleaned and parboiled)
1/2 cup of stockfish (washed and soaked)
1/2 cup of smoked fish (washed and deboned)
1 cup ground crayfish
2-3 cooking spoons of palm oil
1-2 stock cubes (Maggi or Knorr)
3-4 scotch bonnet peppers (blended or chopped, adjust to taste)
Salt (to taste)
Water or meat stock (as needed)
Optional: ponmo (cow skin)
Ingredients
2 cups bitter leaves (washed thoroughly to reduce bitterness)
1 cup waterleaf (optional, chopped; can substitute with spinach or lamb's lettuce if unavailable)
1 cup of assorted meats (beef, goat meat, or oxtail)
1/2 cup of snails (optional, cleaned and parboiled)
1/2 cup of stockfish (washed and soaked)
1/2 cup of smoked fish (washed and deboned)
1 cup ground crayfish
2-3 cooking spoons of palm oil
1-2 stock cubes (Maggi or Knorr)
3-4 scotch bonnet peppers (blended or chopped, adjust to taste)
Salt (to taste)
Water or meat stock (as needed)
Optional: ponmo (cow skin)
Instructions
Prepare the Bitter Leaves:
Wash the bitter leaves thoroughly to remove most of the bitterness. This can take a bit of time; some people boil the leaves briefly, rinse them, and squeeze out the bitterness several times. Set the leaves aside once they’re prepared.
Cook the Meats and Fish:
In a large pot, add the assorted meats, snails (if using), stockfish, and ponmo. Season with onions, stock cubes, and a pinch of salt. Add enough water to cover and cook until the meats are tender.
Add Palm Oil:
Once the meat is well-cooked, add the palm oil to the pot. Stir and let it cook for a few minutes until the oil blends well with the meat stock.
Add Crayfish and Peppers:
Add the ground crayfish and blended scotch bonnet peppers. Stir thoroughly and let the mixture cook for about 5 minutes to allow the flavors to infuse.
Add Waterleaf:
Add the chopped waterleaf (or substitute) to the pot. Stir and allow it to cook for about 3-5 minutes. The waterleaf will release some water into the soup, which helps to thicken it naturally.
Add the Bitter Leaves:
Gradually add the prepared bitter leaves to the pot. Stir thoroughly to mix all the ingredients. Let it cook for another 10-15 minutes to allow the flavors to meld together. Adjust the consistency by adding a bit more water or stock if needed.
Season and Simmer:
Taste the soup and add more salt or stock cubes if needed. Allow it to simmer for a few more minutes until the soup reaches a rich, hearty consistency.
Serve:
Serve hot with pounded yam, fufu, or your preferred Nigerian swallow.
Tips:
Adjusting Bitterness: The key to this soup is getting the bitterness just right. You can control it by washing the bitter leaves thoroughly or adjusting the amount used.
Thickening the Soup: Waterleaf naturally thickens the soup, but if you can't find it, you can use spinach as a substitute. Some people also add ground egusi (melon seeds) for additional thickness and flavor.
Additional Proteins: Feel free to add proteins like periwinkles, dried fish, or turkey for extra richness and flavor.
Prepare the Bitter Leaves:
Wash the bitter leaves thoroughly to remove most of the bitterness. This can take a bit of time; some people boil the leaves briefly, rinse them, and squeeze out the bitterness several times. Set the leaves aside once they’re prepared.
Cook the Meats and Fish:
In a large pot, add the assorted meats, snails (if using), stockfish, and ponmo. Season with onions, stock cubes, and a pinch of salt. Add enough water to cover and cook until the meats are tender.
Add Palm Oil:
Once the meat is well-cooked, add the palm oil to the pot. Stir and let it cook for a few minutes until the oil blends well with the meat stock.
Add Crayfish and Peppers:
Add the ground crayfish and blended scotch bonnet peppers. Stir thoroughly and let the mixture cook for about 5 minutes to allow the flavors to infuse.
Add Waterleaf:
Add the chopped waterleaf (or substitute) to the pot. Stir and allow it to cook for about 3-5 minutes. The waterleaf will release some water into the soup, which helps to thicken it naturally.
Add the Bitter Leaves:
Gradually add the prepared bitter leaves to the pot. Stir thoroughly to mix all the ingredients. Let it cook for another 10-15 minutes to allow the flavors to meld together. Adjust the consistency by adding a bit more water or stock if needed.
Season and Simmer:
Taste the soup and add more salt or stock cubes if needed. Allow it to simmer for a few more minutes until the soup reaches a rich, hearty consistency.
Serve:
Serve hot with pounded yam, fufu, or your preferred Nigerian swallow.
Tips:
Adjusting Bitterness: The key to this soup is getting the bitterness just right. You can control it by washing the bitter leaves thoroughly or adjusting the amount used.
Thickening the Soup: Waterleaf naturally thickens the soup, but if you can't find it, you can use spinach as a substitute. Some people also add ground egusi (melon seeds) for additional thickness and flavor.
Additional Proteins: Feel free to add proteins like periwinkles, dried fish, or turkey for extra richness and flavor.