Ofe Onugbu - Nigerian Bitter Leaf Soup

Ingredients

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 200g (7 oz) stockfish, soaked in water until soft 200g (7 oz) stockfish, soaked in water until soft
• 100g (3.5 oz) crayfish, ground 100g (3.5 oz) crayfish, ground
• 2 cups (470ml) bitter leaf, washed and chopped 2 cups (470ml) bitter leaf, washed and chopped
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons uziza seeds 2 teaspoons uziza seeds
• 1 teaspoon ogiri (fermented oil bean paste) 1 teaspoon ogiri (fermented oil bean paste)
• 1 teaspoon utazi leaves, chopped 1 teaspoon utazi leaves, chopped
• 2 scotch bonnet peppers, chopped 2 scotch bonnet peppers, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon ground Cameroon pepper 1 teaspoon ground Cameroon pepper
• 1 teaspoon ground ehuru (Calabash nutmeg) 1 teaspoon ground ehuru (Calabash nutmeg)
• 1 liter (4 cups) water 1 liter (4 cups) water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef and stockfish to the pot, and cook until browned on all sides.
3. 3.
   Add the chopped bitter leaf to the pot, and stir well to combine with the meat and stockfish.
4. 4.
   In a mortar and pestle, grind the uziza seeds until fine. Add the ground uziza seeds, ogiri, utazi leaves, scotch bonnet peppers, salt, ground crayfish, Cameroon pepper, and ehuru to the pot. Stir well to incorporate all the ingredients.
5. 5.
   Pour in the water, cover the pot, and simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed, and serve hot with pounded yam, fufu, or eba.

Treat your ingredients with care...

• Bitter leaf — Ensure that the bitter leaf is thoroughly washed to remove any bitterness. Soak the leaves in water for about 10 minutes, then rinse them several times until the water runs clear.
• Stockfish — Soak the stockfish in water for at least 24 hours, changing the water every few hours. This will help soften the fish and remove any excess salt.

Tips & Tricks

• For a spicier version, add more scotch bonnet peppers or Cameroon pepper.
• If you can't find bitter leaf, you can substitute with spinach or kale, although the taste will be slightly different.
• To save time, you can use pre-soaked stockfish or substitute it with dried fish.

Serving advice

Serve Ofe Onugbu hot with your choice of pounded yam, fufu, or eba. The soup can also be enjoyed on its own as a light meal.

Presentation advice

Garnish the Ofe Onugbu with a sprinkle of chopped utazi leaves for added color and freshness. Serve it in traditional Nigerian clay pots or bowls for an authentic touch.