Ofe Onugbu, also known as Bitter leaf soup, is a traditional Nigerian Igbo dish that is beloved for its unique flavor and medicinal properties. The soup is made with a combination of bitter leaf, cocoyam, meat, fish, crayfish, and assorted spices that give it its distinctive taste.

Ingredients:

Assorted meats (Beef, goat meat, Ponmo, Shaki are ideal): https://niyis.co.uk/goat-meat/  https://niyis.co.uk/frozen-beef/  https://niyis.co.uk/frozen-cow-skin-kpomo-1kg/  

2 Cooking Spoon Palm oil: https://niyis.co.uk/tropical-sun-palm-oil/ 

1 Cup Bitter leaves (Fresh or Dried): https://niyis.co.uk/dried-bitterleaves-30g/ 

3-4 Medium Size Cocoyam (Ede): https://niyis.co.uk/cocoyam-powder-100g/ 

2 Smoked Fish (Optional): https://niyis.co.uk/africas-finest-smoked-catfish-fillet/ 

2-3 Stockfish (Optional): https://niyis.co.uk/africas-finest-stockfish-fillet/ 

3 Tablespoons Ground Crayfish: https://niyis.co.uk/african-sun-ground-prawn/ 

1 Tablespoon Ogiri Okpei: https://niyis.co.uk/frozen-ogiri-200g-1-pack/ 

3 Tablespoons Ground Dry pepper or 2 Scotch Bonnet blended: https://niyis.co.uk/scotch-bonnet-chilli-hot-pepper/ 

2 Bouillon Cubes: https://niyis.co.uk/knorr-beef-stock-cubes/ 

Salt to taste: https://niyis.co.uk/pegasus-seasoning-salt-1-5kg/ 

Preparation: 

• Start by boiling your meats, starting with tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef or other softer meats. When all the meat is tender, add the Stockfish, leave to cook till soft. 
• While the meat is boiling, boil the Cocoyam with the skin till tender, this should take about 20 minutes on medium heat. Afterwards, gently peel the skin off and chop them into small chunks and purée in your electric blender or food processor until smooth, then set aside. 
• Wash the Bitter leaves with water  and boil for 10 mins to remove bitter taste, then rinse with cold water. If you’re using dried bitter leaves, you’ll need to soak in warm water to plump it up and also get rid of dirt. 
•  Add Crayfish, smoked Prawns and fish to boiling meat and broil, then add ground or blended pepper also, stir and combine. 
• Add palm oil and leave all to boil for 3 - 4 minutes 
• Add the blended Cocoyam into the stock in small dollops, the cocoyam will dissolve; thickening the broil, leave to dissolve and combine for 2-3 minutes.
• Finally add the washed bitter leaves, leave to cook for 2-3 minutes. Do not over cook your vegetables. 
• Your soup is ready! Serve with preferred swallow and enjoy!