How to Prepare Bitterleaf Soup (Ofe Onugbu)

Bitterleaf soup is one of the recognized traditional soups in the Eastern part Nigeria.
The best of it is gotten when at the end, the bitter taste is removed.

The Bitterleaf can either be washed, preserved and dried for Future purposes or still be used still fresh.

Ingredients

•   Washed and squeezed bitter-leaf - A handful (or even dried one)
•   Coco-yam corms (8-10 preferable)    
•   3 cooking spoons Red Palm Oil
•   Assorted Beef
•   Assorted Fish (Dry Fish and Stock Fish)    
•   Pepper, salt and ground crayfish (to taste)    
•   3 stock cubes
•   1 teaspoon Ogiri Igbo

Please note: Those staying outside Nigeria can use dried, washed and squeezed bitter leaves but  make the bitter leaves soft and fresh again before adding them to the soup by soaking in water.
   You can usr Cocoyam flour as an alternative to the cocoyam corms or potato flour as alternative.

Preparations.
Wash the bitterleaf properly several times until the bitter taste is no longer there.
Boil the cocoyam until it is very soft
Peel and pound until it is smooth like paste.

1. Boil the assorted beef, stock fish and dry fish in 1 litre of water till they are well done. 
2. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes. 
3. Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. 
4. Then add the cocoyam paste (in small lumps) and the palm oil
5. Add the bitterleaf

    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 salt to taste and the soup is ready