HOW TO COOK BITTER LEAF SOUP

Bitter leaf soup is a special soup of the people of Anambra State of Nigeria. Though, bitter leaf soup is mostly prepared by the people of Anambra state, it has widely spread across Nigeria and beyond. That is why you will see a Hausa man eating biter leaf soup today.

In this hub, you will discover how to cook bitter leaf soup either with Achi or with Ede. For those that don’t know what Achi and Ede are, I sincerely Apologies.

Serving for 4

Ingredients:

Bitter-leaf-----------One hand full

Cocoyam--------------15pieces

Ogiri-------------------2 wraps

Meat-------------------2kg

Fish--------------------1kg

Palm oil---------------3 spoonfuls

Stock fish-------------1kg-

Cray fish--------------1/2kg

Yellow Pepper-------10pieces

Palm-nuts-------------bowl full

Maggi crayfish-------2cubes

Onions-----------------2bulbs

 Salt--------------------To your taste

PREPARATIONS:

Step1 Wash the bitter leaf to remove the bitter-taste of the leaf.

Step2 Parboil the cocoyam and the palm nuts to soften.

Step 3 Mash the cocoyam until smooth to make a paste add the 3spoon of palm oil into it and mix together until smooth.

Step 4 Wash and extract the palm nut butter from the palm nut with about 3cups of water.

Step 5 wash and season the meat and stock fish together with salt, magi, onions and pepper, allow cooking for 10mins, and then bring down. (Note you don’t have to let the meat get soften at this point as you will still need to cook the meat more)

Step 6 Add the extracted palm nut juice and the cocoyam paste into your cooking pot and allow to cook for 15mins.

Step 7Add your already seasoned meat with the stock into the boiling palm nut juice extract, and allow cooking for another 15mins

Step 8 Add the already washed bitter leaf (make sure there is no more bitter taste) into you boiling soup.

Step 9; add the grinded crayfish with yellow pepper and ogiri to give it that special flavor of bitter leaf soup.

Step 10 add the dried fish, magi and salt to taste, and allow cooking for 10mins (make sure the cocoyam paste has all melted away in the soup or you can mash it to smooth away in the soup).

Step 11 Bring down your bitter-leaf soup is ready to be served.

Serve with Pounded yam, Fufu, Eba, semolina or starch.

Serving for (4) four

Ingredients:

Achi---------------------15pieces

Palm nuts---------------1 bowl

Bitter-leaf-------------1 handful

Dried fish---------------1kg

Stock fish---------------1kg

Meat---------------------2kg

Crayfish-----------------1/2kg

Ogiri---------------------2 wraps

Yellow pepper---------10pieces

Maggi-------------------2cubes

Salt----------------------To your taste

Preparation:

Step 1 wash the bitter leaf to remove the bitterness (Make sure it has no biter taste)

 

Step 2 grind the achi seed to make it smooth.

 

Step 3Wash and extract the palm nut juice from the palm nut with about 3cups of water.

 

Step 4 wash and season the meat and stock fish together with salt, magi, onions and Pepper, allow cooking for 10mins, and then bring down. (Note you don’t have to let the meat get soften at this point as you will still need to cook the meat more)

 

Step 5 Add the extracted palm nut juice

 

Step 6 Add your already seasoned meat with the stock into the boiling palm nut juice extract, and allow cooking for another 15mins

 

Step 7 Add the already washed bitter leaf (make sure there is no more bitter taste) into your boiling soup.

Step 8 add the grinded crayfish with yellow pepper and ogiri to give it that special flavour  of bitter leaf soup.

Step 9 add the dried fish, magi, and salt to taste, and allow cooking for 10mins

Step 10 Add the grinded achi into the boiling soup, allow to cook for 5mins

Step 10 Bring down. Your bitter-leaf soup is ready to be served.

 

Serve with Pounded yam, Fufu, Eba, semolina or starch.