Bitterleaf soup is a traditional soup of the Igbos in south eastern part of Nigeria. It always prepared in every occasion. Bitter leaf are washed before cooking to remove the bitter taste of the leaf.
- Washed bitterleaf (1handful)
- cocoyam ( 15 corms ) or corn flour if you can't get cocoyam where you are.
- Palm oil
- 2 stock cube seasoning
- Habanero pepper
- Beef ( cow tripe and cow leg)
- Stock fish and dry fish
- Salt to taste
- Grounded crayfish
- Local seasoning ( ogili prepared from fermented locust bean seed)
- 1Wash the bitterleaf to remove the bitter taste, boil for 10 minutes to soften the leaf, and soak afterwards in cold water.
- 2Peel the cocoyam, and cook until its soft. Blend or pound to a smooth paste.
- 3Wash the meat and place in a sizeable pot, add the stock fish and dry fish.Boil till they are tender.
- 4Add the crayfish, pepper, stock cube and cook for 6 minutes.
- 5Add the cocoyam paste in small lumps, the palm oil and the local seasoning.
- 6Cover the pot and allow the cocoyam paste to dissolve, this serves as a thickening agent. Stir at interval to prevent burning.
- 7When the cocoyam have dissolved, add the bitterleaf and salt to taste. Cook for 5 minutes and the soup is ready.
- 8Serve with semolina, pounded yam, cassava fufu.