Ofe onugbu is a native soup in Nigeria mainly eaten by the Igbos. It is mainly called bitter leaf soup but this is prepared in a distinctive way.
INGREDIENTS
Bitter leaf, Cocoyam (thickener), Crayfish (grounded), Dried fish, fresh meat, pepper, Maggi (seasoning cube), Onion, Red Oil, Salt, Stockfish, Water.
METHOD
- Wash the leaf for about 10 -15 minutes with water, taste the bitter leaf to be sure the bitter taste has been reduced to a reasonable extent.
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- Peal the cocoyam and boil for 20 minutes till it is soft
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Pound the cocoyam in a mortar, add palm oil in measured quantities and pound till it forms paste
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- Wash the stockfish with hot water and wash the beef properly
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- Season beef, dried fish, stockfish, and boil together for at least 20 minutes until it becomes tender. Add water periodically so as to ensure you have enough meat stock.
- Add the cocoyam paste to the pot of meat, then add pepper
- Aloow to cook for about 20 minutes
- Add the bitterleaf into the pot
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*Add salt to taste and stir properly - Serve with Eba, Pounded yam