Ofe OnugbuBitterleaf Soup

Name: Ofe Onugbu (Bitterleaf Soup)
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Nigeria
Ingredients: 150 g Bitterleaf (rinsed); 400 g Taro Root (peeled and chopped); 90 ml Palm Oil; 120 g Onion (finely chopped); 35 g Crayfish (ground); 250 g Stockfish (rinsed); 200 g Smoked Fish (cleaned); 10 g Scotch Bonnet Chili (finely chopped); 2 pcs Bouillon Cube; 8 g Salt; 800 ml Water; 1200 ml Water

A full-bodied soup with the pleasant bitterness of bitterleaf, balanced by palm oil and the deep savor of dried and smoked fish. Mashed taro root gives the broth a velvety thickness.

Prep

30m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

621kcal

Calories

63g

Protein

25g

Fat

32g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

150g
Bitterleaf (rinsed)

Taro

400g
Taro Root (peeled and chopped)

Soup

90ml
Palm Oil
120g
Onion (finely chopped)
35g
Crayfish (ground)
250g
Stockfish (rinsed)
200g
Smoked Fish (cleaned)
10g
Scotch Bonnet Chili (finely chopped)
2pcs
Bouillon Cube
8g
Salt

Taro

800ml
Water

Soup

1.2l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Boil the taro root in the water at 100°C (212°F) until very soft, then mash it smooth.
02
Simmer the stockfish in the water at about 95°C (205°F) until softened.
03
Add the onion, scotch bonnet chili, bouillon cubes, and crayfish, and cook for a few minutes to season the broth.
04
Stir in the palm oil and simmer until the soup looks glossy and well combined.
05
Add the mashed taro root a little at a time, stirring well, until the soup thickens to a spoon-coating consistency.
06
Add the bitterleaf and smoked fish, then simmer gently until the greens soften and the flavors come together.
07
Season with the salt, simmer briefly, and serve hot.

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