The Ultimate Nigerian Bitterleaf Soup Recipe (Ofe Onugbu) with Stockfish Powder

There are few things as comforting and deeply satisfying as a steaming bowl of authentic Nigerian Bitterleaf Soup, also known as **Ofe Onugbu**. This iconic dish, a rich and complex blend of savory, earthy, and subtly bitter flavors, is more than just a meal; it's a celebration.

In my family, the secret to a perfect Ofe Onugbu isn't just the cocoyam thickener; it's the savory depth that stockfish powder brings, adding incredible flavor and body to the soup. In this guide, we'll walk through a detailed Nigerian bitter leaf soup recipe, focusing on how to use stockfish powder for incredible flavor and perfect thickness

What Makes Bitterleaf Soup So Special?

Ofe Onugbu holds a special place in Igbo culture. It's often served to welcome visitors and celebrate special occasions, symbolizing hospitality and richness. The taste profile is truly unique, characterized by a bold, earthy flavor from the stock and assorted meats, complemented by the distinctive, slightly bitter notes of the bitter leaves.

The thick, comforting consistency, traditionally from pounded cocoyam, makes it a hearty meal often enjoyed with fufu, pounded yam, or eba.

The Essential Ingredients for Bitterleaf Soup

Here is a list of all the key ingredients for your Bitterleaf Soup. The amounts can be adjusted based on the quantity you want to cook. For a comprehensive guide to pantry staples, check out our essential dry foodstuff list for Nigerian homes.

For the Meat & Fish:

Assorted meats (beef, shaki, cow foot)
Stockfish (Okporoko)
Dry fish

For the Soup Base:

Palm oil
Ground crayfish
Stockfish powder (adds both flavor and thickens the soup)
Ogiri Igbo (a fermented locust bean paste that provides an authentic, umami flavor)
Onions
Fresh peppers

The Star Ingredient:

Fresh or pre-washed bitter leaves (Onugbu)

The Thickener:

Cocoyam (Ede) - a thick root vegetable that provides a smooth consistency.

Seasoning:

Salt
Seasoning cubes

The Step-by-Step Guide to Perfect Bitterleaf Soup

Step 1: Preparing Your Meats and Stock

Wash your assorted meats and stockfish.
Place the tough meats like shaki and cow foot in a large pot.
Add onions, salt, and seasoning cubes, and boil until tender.
Add the softer beef and stockfish and continue to boil until everything is cooked through. This process creates a rich and flavorful meat stock.

Step 2: The Secret to Perfect Bitter Leaves - How to Reduce Bitterness

The biggest question people ask is how to reduce bitterness in bitter leaf soup. The answer is in the washing. If you have fresh bitter leaves, you must wash them thoroughly to remove the harsh bitterness.

Squeeze and wash the leaves in a bowl of water, changing the water multiple times until it runs clear and no foam appears. A tip I learned from my grandmother is to add a pinch of salt to the water; it seems to help draw out the bitterness faster.

The leaves are ready when you can chew on one and the bitter taste is mild and pleasant, not overpowering. While boiling can also soften the leaves, the traditional "squeeze and wash" technique is the best way to get that authentic flavor without losing nutrients.

Step 3: Cooking and Preparing the Cocoyam Thickener (Ede)

Boil a few tubers of cocoyam until they are soft and tender.
Peel the boiled cocoyam.
Either pound it in a mortar and pestle or blend it with a little water until you have a thick, smooth paste. This is what will give the soup its signature, velvety texture.

Step 4: Bringing It All Together

Pour some palm oil into your simmering meat stock.
Add the ground crayfish, Ogiri Igbo, and fresh peppers.
Allow the mixture to simmer for a few minutes.
Next, add the cocoyam paste in small lumps. The cocoyam will melt and dissolve into the soup, making it thicker. Don't worry if it looks a bit watery at first. I find it takes about 5-7 minutes of gentle simmering for the cocoyam to fully dissolve and work its magic. You can also use a whisk to break up any remaining lumps.
Once the soup is at your desired consistency, add the washed bitter leaves.
Simmer for just a few minutes—you don't want to overcook the leaves.
Taste and add salt as needed. A common question is *can I add salt to bitter leaf*? The answer is yes, but only at the very end and to your taste, as the stock and seasoning cubes already contain salt.

Expert Tips, Thickeners, and Variations

What Thickener Can I Use for Bitter Leaf Soup?

While cocoyam (Ede) is the traditional and best choice for Ofe Onugbu, there are great substitutes you can use.

Achi: This is a popular alternative. To use it, simply mix the Achi powder with a little warm water to form a paste before adding it to the soup to prevent lumps.
Stockfish Powder: This is a great modern choice that adds body and a rich flavor.
Oat Flour/Potato Flour: These can be used as a last resort, but they will not give you the same authentic taste and texture.

How to Perfectly Balance Flavors: What Kills Bitter Flavor?

The key to a good bitter leaf soup is to reduce the bitterness, not to eliminate it completely. You want that subtle flavor to shine through. The richness of the palm oil, the savory stockfish, and the sweetness of the crayfish and Ogiri all work together to balance out the taste. Do not be tempted to add sugar, as this will ruin the flavor profile.

Recipe Variations from Across Nigeria

While this recipe focuses on the classic Anambra style, you can find regional variations. For instance, some cooks prefer to prepare bitter leaf soup with banga, a palm nut concentrate that gives the soup a different, richer flavor and color.

Health Benefits & Nutritional Information

Disclaimer: This information is for educational purposes only and should not be considered medical advice. Always consult a healthcare professional for any health concerns.

Is Bitterleaf Soup Healthy? A Look at the Benefits

People often ask, *is bitterleaf soup healthy*? The answer is yes, it is packed with nutrients! Due to the leafy greens, it's an excellent source of vitamins and minerals. The addition of assorted meats makes it a good source of protein.

Is bitter leaf soup good for the kidneys? Traditionally, bitter leaf (the plant *Vernonia amygdalina*) is used as a diuretic, and studies are ongoing to explore its potential health benefits. However, always consult a healthcare professional.
Which Nigerian soup is rich in iron? Due to the leafy greens and assorted meats, Bitterleaf Soup is an excellent source of iron, which is essential for blood production.
Which soup is best for illness? Because it is so nutrient-dense and nourishing, Bitterleaf Soup is a comforting and fortifying choice when you are feeling unwell.

When compared to other soups, like Egusi soup, homemade bitterleaf soup allows you to have more control over the amount of salt and oil you use, which is crucial for managing health conditions like blood pressure.

FAQs

Which soup is the richest soup in Nigeria?

While some debate if Ofe Owerri or Banga is the richest soup in Nigeria, Ofe Onugbu holds its own with a unique, robust flavor and rich cultural significance.

What is the healthiest Nigerian soup?

There is no single "healthiest" soup, as it depends on how it is prepared. However, soups made with plenty of vegetables like Bitterleaf and Vegetable Soup are excellent choices for their high nutrient content.

What are the ingredients for vegetable soup vs. bitterleaf soup?

While both use leafy greens, the key difference lies in the thickener and primary leaf. Vegetable Soup (Efo Riro) often uses spinach or other local greens and is thickened with melon seeds (Egusi), while Bitterleaf Soup relies on a mild bitterness from the bitter leaves and is thickened with cocoyam.

How do I remove my bitter taste?

To prevent a lingering bitter taste, the key is to wash the bitter leaves thoroughly before cooking. If the final soup is too bitter, it means the leaves were not washed enough. The balance of palm oil and crayfish also helps to mellow the flavor.

How to prepare Bitterleaf soup in Igbo?

This entire recipe is a guide on how to prepare the authentic Igbo method of Bitterleaf Soup, known as Ofe Onugbu, from start to finish!

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Conclusion

You now have the complete, authentic recipe to prepare Nigerian Bitterleaf Soup with stockfish powder, the way it's made in Anambra. By washing the leaves properly and balancing your rich, savory base, you can create a truly memorable meal.

Did you try it? Do you have your own family secret? Share your experience in the comments below!