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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.

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)

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

Find it online: https://thefamilycooking.com/bitter-leaf-soup/