BitterLeave/ Onugbu Soup Step By Step Cooking Guide
Onugbu Soup is a Nigerian Igbo native soup that is prepared with bitter leaves, cocoyam, palm oil, ogiri (fermented oil seeds) and other cooking ingredients that will be listed later.
Onugbu soup which is also known as bitter leave soup in the English tongue is the most sorted and preferred soup by the Igbo people of Nigeria hence used in every occasion in Igbo land.
In this post I am going to list the procedures on how to cook Onugbu soup but before we proceed let’s look into the needed ingredients used in preparing the bitter leaf soup.
Ingredients Used In Cooking Onugbu Soup
- Onugbu (Bitter Leaves)
- Meat and Fish
- Palm Oil
- Ogiri (fermented oil seeds)
- Seasoning (Maggi)
- Pepper (dry)
How To Cook Onugbu Soup/ Bitter Leaf Soup.
Wash the Onugbu/ bitter leaves until the bitterness is gone, this often takes a long time of about 1 to 2 hours depending on the leave’s species, hence it is advisable to buy already washed one in the market even though you will have to wash it a little bit but it won’t take much time; let’s say 20 to 30 minutes.
Wash and cook the fish and meat and set aside with the water.
Cook the cocoyam until soft enough, peel and pound to smooth texture with the pepper and crayfish.
Put the cooked meat and fish water into the pot alongside the pounded cocoyam and start cooking.
When the cocoyam begins to fume to the pot top, put enough palm oil to make the fume settle and cook for about 20 minutes while stirring from time to time to avoid burning.
Put the ogiri (fermented oil beans) and cook for about 5 minutes.
Add Maggi seasoning to taste and cook for about 1 minute, then add salt to taste.
Add the meats and cook for about 2 to 3 minutes.
Put the fishes.
Finally, add the washed Onugbu and cook for about 10 to 15 minutes and your soup is ready.
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