Bitterleaf soup (Ofe Onugbo) is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria.
The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off.
One will be deemed a bad cook if his/her Bitterleaf soup tastes bitter!
Ingredients
Washed and squeezed bitterleaf - A handful
10 small corms Cocoyam
3 cooking spoons Red Palm Oil
Assorted Beef: Includes best cut, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Pepper, salt and ground crayfish (to taste)
3 stock cubes
1 teaspoon Ogiri Igbo (traditional seasoning) 
Cooking Directions
Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.
Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.
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
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.
Reference
www.allnigerianrecipes.com
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