Bitterleaf soup, Our native soup by @sammylinks(100% powered up)steemCreated with Sketch.


Bitter-leaf.jpgimage source
Vernonia amygdalina, a member of the daisy family, is a small shrub that grows in tropical Africa. V. amygdalina typically grows to a height of 2–5 m (6.6–16.4 ft). The leaves are elliptical and up to 20 cm (7.9 in) long. Its bark is rough. V. amygdalina is commonly called Congo Bololo in D. R. Congo, bitter leaf in English because of its bitter taste. African common names include grawa (Amharic), ewuro (Yoruba), etidot (Efik), onugbu (Igbo), ityuna (Tiv), oriwo (Edo), Awɔnwono (Akan), chusar-doki or shuwaka (Hausa), mululuza (Luganda), labwori (Acholi), olusia (Luo), ndoleh (Cameroon) and olubirizi (Lusoga).Source
This is best leaf used to prepare different kinds of diet in my place - Aba, Abia State. Here, we called the soup, Ofe Onugbo. There are many ways of processing it but the most common way of preparing the soup is these steps.

Step One
Washing and squeezing
This is the step that help us to have a soup that will not have a bitter taste. If one did not get it clean very well, the taste of the soup will be bitter. But I wash it by changing the water used in interval, helping to less bitter and sweet for the soup.
Step Two
Per-Boiling Stage

I will boil the shaki(cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done, shaki is that the cuts will start curling on itself.
Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done.
Step Three
Seasoning Stage
I add 2 cubes of Maggi/Knorr depending on my choice and the quantity of the soup, I am cooking. I will cook for 5 minutes. To allow the taste to penetrate the whole items in the pot.

Step Four
Final Stage
Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) or egusi seed and the palm oil.
Note: If the bitter leaves were parboiled to remove the bitterness, add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.
Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
Add salt to taste and the soup is ready.


This is very tastful and delicious soup that i invite you to taste. It have medicinal benefits and help to fight fatigue and aging.
Thanks for reading my post.