Bitter Leaf Soup

Why You’ll Love This Recipe

Bitter Leaf Soup offers a harmonious balance of flavors and textures that will leave your taste buds tingling with delight. The bitterness of the leaves contrasts beautifully with the richness of the meat and stock, creating a satisfying and aromatic soup. This recipe is perfect for anyone seeking an authentic African dish that’s both nourishing and delicious, and it’s a crowd-pleaser at special gatherings or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bitter leaves (washed thoroughly)

• Palm oil

• Meat (beef, goat meat, or chicken)

• Stockfish (optional)

• Dry fish (optional)

• Ground crayfish

• Ground pepper or chili

• Ground ogbono (optional for thickening)

• Seasoning cubes

• Salt to taste

• Water or broth (from cooking the meats)

• Locust beans (optional)

• Okra (optional, for added texture)

Directions

1. Prepare the Meat: Start by cleaning and cutting the meat into bite-sized pieces. If using stockfish or dry fish, soak them in warm water to soften. Cook the meats (beef, goat meat, or chicken) in a pot with seasoning cubes, salt, and water until tender. Ensure there’s enough broth left after the meat is done.

2. Wash the Bitter Leaves: Thoroughly wash the bitter leaves to reduce the bitterness. You can squeeze and rinse them several times, or soak them in warm water for about 15-20 minutes. This helps to lessen the sharp bitterness.

3. Prepare the Soup Base: In a separate pot, heat the palm oil on medium heat for a few minutes until it melts and turns slightly red. Add ground crayfish, pepper, and optional locust beans. Stir the mixture well to combine the ingredients and bring out the flavors.

4. Add the Broth: Pour in the broth from the cooked meats into the palm oil mixture and stir. If you’re using okra, add it at this point and let it cook for a few minutes to thicken the soup.

5. Add the Meat: Add the cooked meat, stockfish, and dry fish to the pot. Stir the soup and let everything cook together for another 10-15 minutes. Add more water if needed to adjust the consistency.

6. Incorporate the Bitter Leaves: Finally, add the washed bitter leaves to the soup, stirring gently. Let the soup cook for another 10 minutes, allowing the flavors to meld together.

7. Serve: Taste and adjust the seasoning with salt or seasoning cubes as needed. Serve the soup hot with pounded yam, fufu, or rice.

Servings and Timing

This recipe serves approximately 4-6 people. Preparation time is about 20 minutes for the washing and prepping of ingredients, and the cooking time is around 1 hour, depending on how long it takes to tenderize the meat. Total time is roughly 1 hour and 20 minutes.

Variations

• Vegetarian Option: Skip the meat and fish and instead use mushrooms, tofu, or other plant-based protein sources.

• Thickening Option: Some versions of Bitter Leaf Soup include ground ogbono or yam flour to thicken the soup, providing extra richness.

• Add More Vegetables: You can introduce other leafy vegetables like spinach or pumpkin leaves for added variety and flavor.

• Spicy Variation: Increase the heat by adding more chili or Scotch bonnet peppers to suit your taste.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the soup on the stovetop over low heat until it’s hot throughout. Add a little water or broth if the soup has thickened too much. Stir occasionally to prevent burning.

FAQs

Can I use fresh bitter leaves instead of dried ones?

Yes, fresh bitter leaves work well too. Be sure to wash and soak them thoroughly to reduce the bitterness.

Is Bitter Leaf Soup healthy?

Yes, it’s a nutritious meal full of vitamins from the bitter leaves and protein from the meats and fish. It’s also packed with iron and antioxidants.

Can I freeze Bitter Leaf Soup?

Yes, you can freeze the soup for up to a month. Just allow it to cool completely before storing in an airtight container or freezer bag.

What should I serve with Bitter Leaf Soup?

Bitter Leaf Soup is traditionally served with pounded yam, fufu, or semovita, but it can also be enjoyed with rice or a side of plantains.

Can I use other meats or fish in this soup?

Yes, feel free to experiment with other meats like chicken, pork, or even turkey. You can also use different types of dried or fresh fish.

Is Bitter Leaf Soup spicy?

The soup can be spicy depending on the amount of pepper you use. You can adjust the spice level to suit your preference.

Can I add more vegetables to this soup?

Yes, you can add vegetables like okra, pumpkin leaves, or spinach to enrich the flavor and texture of the soup.

How do I make the soup thicker?

To make the soup thicker, you can add ground ogbono, yam flour, or even thickened palm oil for a more substantial consistency.

Can I make Bitter Leaf Soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge. The flavors actually develop and deepen after a day or two, making it even better.

What’s the best way to wash the bitter leaves?

The bitter leaves should be washed thoroughly in warm water. Squeeze them to release the bitterness, or you can soak them in hot water for about 15-20 minutes before using.

Conclusion

Bitter Leaf Soup is a flavorful, rich, and satisfying dish that brings a taste of West Africa into your kitchen. The unique bitterness of the leaves, combined with the savory meat and fish, creates a deliciously complex flavor profile that will leave you craving more. Whether you’re cooking for a special occasion or a comforting meal, this soup is sure to impress and become a favorite in your culinary repertoire.

Bitter Leaf Soup

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Bitter Leaf Soup is a traditional and flavorful Nigerian dish made from a rich combination of bitter leaves, meats, fish, and aromatic spices. It offers a perfect blend of bitter, savory, and aromatic flavors, providing a satisfying and hearty meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 55-60 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Simmering
• Cuisine: Nigerian

Ingredients

Bitter leaves (washed thoroughly)

Palm oil

Meat (beef, goat meat, or chicken)

Stockfish (optional)

Dry fish (optional)

Ground crayfish

Ground pepper or chili

Ground ogbono (optional for thickening)

Seasoning cubes

Salt to taste

Water or broth (from cooking the meats)

Locust beans (optional)

Okra (optional, for added texture)

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Instructions

1. Start by cleaning and cutting the meat into bite-sized pieces. If using stockfish or dry fish, soak them in warm water to soften. Cook the meats (beef, goat meat, or chicken) in a pot with seasoning cubes, salt, and water until tender. Ensure there’s enough broth left after the meat is done.
2. Thoroughly wash the bitter leaves to reduce the bitterness. You can squeeze and rinse them several times, or soak them in warm water for about 15-20 minutes. This helps to lessen the sharp bitterness.
3. In a separate pot, heat the palm oil on medium heat for a few minutes until it melts and turns slightly red. Add ground crayfish, pepper, and optional locust beans. Stir the mixture well to combine the ingredients and bring out the flavors.
4. Pour in the broth from the cooked meats into the palm oil mixture and stir. If you’re using okra, add it at this point and let it cook for a few minutes to thicken the soup.
5. Add the cooked meat, stockfish, and dry fish to the pot. Stir the soup and let everything cook together for another 10-15 minutes. Add more water if needed to adjust the consistency.
6. Finally, add the washed bitter leaves to the soup, stirring gently. Let the soup cook for another 10 minutes, allowing the flavors to meld together.
7. Taste and adjust the seasoning with salt or seasoning cubes as needed. Serve the soup hot with pounded yam, fufu, or rice.

Notes

• Vegetarian Option: Skip the meat and fish and instead use mushrooms, tofu, or other plant-based protein sources.
• Thickening Option: Some versions of Bitter Leaf Soup include ground ogbono or yam flour to thicken the soup, providing extra richness.
• Spicy Variation: Increase the heat by adding more chili or Scotch bonnet peppers to suit your taste.
• For added texture, you can include okra, spinach, or pumpkin leaves in the soup.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 7g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 60mg