So Tasty Bitterleaf soup my way surely is one of my favorite nigerian cuisine. I will give you simple recipe to make Bitterleaf soup my way. Before you cook your Bitterleaf Make sure that the bitter leaves are well washed. Bitter-leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana. This dish is neither a There are so many ways to prepare this dish however; bitter leaf needs to take center stage.
So Yummy Bitterleaf soup my way Nigerian Dish
This soup is popular because it could be made in more than five different ways by different ethnic groups in Nigeria. An easy way to remove bitterness from bitter leaves is to pound them in a mortar using a pestle into tiny pieces, as this will enable the dark juice to leach out and thus hasten the process. Another way to remove the bitter taste of bitter leaf is to use edible potash. You can simply cook Bitterleaf soup my way in 13 ingredients and just 9 steps. Here is cooking guidance how you can easily make it.
|You need of Bitterleaves.|
|It’s of Banga/palm fruit.|
|Take of Cow tail.|
|You need of Dry fish.|
|Approximately of Stock fish.|
|Approximately of Cocoyam for thickening or you can use achi or ofor.|
|It’s of Ogiri.|
|Approximately of Dry pepper.|
|Approximately of Uziza seed.|
|Prepare of Onions.|
|Take 3 of knorr cubes.|
|Take of Crayfish.|
|Prepare to taste of Salt.|
Bitter leaf soup recipe is a tasty and rich Nigerian soup, this is just like any other vegetable soup, but slightly different in taste and texture. Bitter leaf soup is never complete without Ogidi or okpei (A local spice made from castor seeds for seasoning soup). The Igbo tribe in Nigeria refer to this soup as Ofe. How Bitter Leaf is effective for various diseases is listed in repertory format.
|Before you cook your Bitterleaf Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water..|
|Boil the cow tail till it's soft to chew, add your stock fish and dry fish cook till they are well done, add three knorr cubes Then set aside.|
and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms together with your uziza seedto a smooth paste.
|Boil the palm fruit for 20 to 30 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice using a sieve.|
|5. Boil the juice for about 15 minutes till it becomes thick..|
|Add the dried fish, stock fish,grounded crayfish mix, precooked meat, ground pepper and salt, Cocoyam in small lumps and ogiri to taste..|
|Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick..|
|Add your Bitterleaves, cover and allow to cook for about 3mins. Stir together and your soup is ready..|
|NB : If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all make the bitter leaves soft and fresh again before adding them to the soup. If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour.|
Bitter Leaf Soup, also known as Ofe Onugbu is a popular and delicious Nigerian soup. Wash the Bitter leaves with hot water to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after washing. Bitter leaf (Vernonia amygdalina) is a vegetable used for preparing the popular Bitter leaf soup. It is also known as Onugbu, Shiwaka & Ewuro by the Igbos, Hausas&Yorubas in Nigeria.