Ofe Onugbu (Bitter Leaf Soup)
Ofe onugbu, or bitterleaf soup, is a traditional Nigerian soup commonly eaten by the Igbo people of Eastern Nigeria. It is prepared with thoroughly washed bitter leaves, meat, palm oil, local spices, and a thickener such as cocoyam, achi, or ofor. The soup is known for its rich flavor and slightly bitter taste. Serve with a swallow, such as pounded yam, eba
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Washing bitterleaf thoroughly or boiling it helps reduce its bitterness.
For added richness, smoked fish or cow foot can be added.
Ofe onugbu can be made vegetarian by omitting meat and fish and using mushroom or tofu instead.
Adapted from the source recipe's notes.Method
- 01
Wash the bitter leaves thoroughly, squeezing and rinsing several times to reduce the bitterness. Set aside.
- 02
In a pot, combine the assorted meat, stockfish, dryfish, salt, seasoning cubes, and chopped onions. Cover with water, and simmer until the meat is tender.
- 03
Add palm oil and allow it to melt into the meat stock.
- 04
If using cocoyam, boil it separately, peel, blend into a paste, and stir into the soup as a thickener. If using achi or ofor powder, stir directly into the pot.
- 05
Stir in the ground crayfish, pepper, ogiri, and ground crayfish.
- 06
Stir in the washed bitter leaves.Allow to simmer for 5–10 minutes until the soup thickens and the flavors combine.
- 07
Taste and adjust seasoning as needed.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Asuzu Obinna Justin; view original image record .
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