Bitterleaf soup is one of the most traditional soups in Nigeria. The Igbos so love bitterleaf soup and regard it as their best soup. While the Igbos Cook it with cocoyam, the efiks/ibibios Cook it with waterleaf and sometimes with egusi.
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Bitterleaf Source
Though the name is bitterleaf soup, the soup is not always bitter because the bitterleaf is usually washed and squeeze before cooking. However, some persons do intentionally make it bitter, claiming that the bitterness is medicinal for the body.
INGREDIENTS FOR BITTERLEAF SOUP
Washed and squeezed bitterleaf
Corms Cocoyam
Red Palm Oil
Assorted Beef
Assorted Fish
Stock Fish
Pepper, salt and ground crayfish
3 stock cubes
Note: Before cooking Bitterleaf Soup
Make sure you wash the bitter leaves very well, such that there is no trace of bitterness left, except you want it bitter.
Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
COOKING DIRECTIVE
Boil the shaki, stock fish and dry fish in 1 litre of water till they are well done.
Wash the beef and add to the pot of shaki and continue cooking. When the meat is done, add your preferred number of stock cubes and cook for about 5 minutes.
Add pepper, ground crayfish, bitter leaves and cook for 10 minutes. Then add the cocoyam paste and the palm oil.
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 Cassava fufu to all @blurtchef.
Thanks a lot for coming around. I believe you've learnt how to prepare bitterleaf soup. Enjoy!