BITTER LEAF SOUP(OFE ONUGBU)
DESCRIPTION:
This bitter leaf soup recipe (also know as Ofe Onugbu) is generously stocked with flavoursome meats, fish and cocoyams. Make it when you’re in the mood for something warm, serve with your favourite swallow, Relax "and enjoy.
It is very delicious
INGREDIENTS:
½ cup washed bitter leaf
4 to 10 medium cocoyams
10 medium size assorted meats
3 medium smoked or dry fish
5 cups of palm fruit(optional)
1 medium size stock fish
Ground dry pepper, to taste
1 tbsp. ogiri (locust beans)
½ cup ground crayfish
2 cooking spoons palm oil
Seasoning/salt to taste
METHOD:
1.wash and boil the cocoyam till tender,"
2 Pill then blend or pound in a mortar.
3.Soak the stock fish in hot water to soften for 5mins
4. Season and boil the assorted meat until
tender
5.Cook and extract your palm fruit then pour into the pot
6.Then add the stock fish and dry fish and allow boiling for 10 minutes.
7.Add the cocoyam paste and stir very well. (you can add more water if it’s too thick), allow cooking for 5 minutes.
8.Add the palm oil, ogiri, dry pepper, ground crayfish and cook for 3 minutes.
9.Add the bitter leaf, seasoning and salt to taste. Allow simmering for 5 minutes.
SERVE WITH YOUR BEST CHOICE OF SWALLOW
Photo credit to grace value
BITTER LEAF SOUP(OFE ONUGBU)
DESCRIPTION:
This bitter leaf soup recipe (also know as Ofe Onugbu) is generously stocked with flavoursome meats, fish and cocoyams. Make it when you’re in the mood for something warm, serve with your favourite swallow, Relax "and enjoy.
It is very delicious 😋
INGREDIENTS:
½ cup washed bitter leaf
4 to 10 medium cocoyams
10 medium size assorted meats
3 medium smoked or dry fish
5 cups of palm fruit(optional)
1 medium size stock fish
Ground dry pepper, to taste
1 tbsp. ogiri (locust beans)
½ cup ground crayfish
2 cooking spoons palm oil
Seasoning/salt to taste
METHOD:
1.wash and boil the cocoyam till tender,"
2 Pill then blend or pound in a mortar.
3.Soak the stock fish in hot water to soften for 5mins
4. Season and boil the assorted meat until
tender
5.Cook and extract your palm fruit then pour into the pot
6.Then add the stock fish and dry fish and allow boiling for 10 minutes.
7.Add the cocoyam paste and stir very well. (you can add more water if it’s too thick), allow cooking for 5 minutes.
8.Add the palm oil, ogiri, dry pepper, ground crayfish and cook for 3 minutes.
9.Add the bitter leaf, seasoning and salt to taste. Allow simmering for 5 minutes.
SERVE WITH YOUR BEST CHOICE OF SWALLOW😋😋
Photo credit to grace value
