Bitter leaf soup is one of Nigeria’s most common recipes and is cooked differently in each region. This recipe comes from the east and is thickened with cocoyam.
Prep Time: 25 Minutes
Cook Time: 1 Hour, 5 Minutes
Total Time: 1 Hour, 30 Minutes
Serving Per: 4 Servings
- Meat (Beef or Goat) 1 kg.
- A stack of bitter leaf washed properly and ground to chop.
- 2 Cups of mashed cocoyam.
- Dried fish, 500 g
- Stockfish 500 g.
- Cowskin (Kpomo) 200 g.
- Crayfish: 1/2 cup
- Pepper Chilli to taste.
- 3 Cubes of Maggi to season.
- 2 Cups of olive oil.
- 2 Medium-sized, chopped onions.
- 2 teaspoon ogiri (with option).
- Salt to taste.
- Wash all of the ingredients correctly and hold them in clean bowls or trays separately
- Season the meat and cook
- When the meat is nearly soften, add the stockfish and kpomo
- Add water to your desired amount and allow it to cook.
- Mash the cocoyam into a 2 tbsp palm oil paste
- When the water begins to boil, scoop in the cocoyam to thicken
- Add extra palm oil if needed.
- Attach the dried fish, chili tomato, tomato, ogiri and periwinkle
- Cook to thicken for about 15mins
- Add the bitter leaf chopped and salt to taste.
There you have it—delicious Bitter Leaf Soup. We guarantee that these recipes will smell amazing as you cook, and they’ll taste even better once you try them!
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