What it is
Bitterleaf Soup is made from bitterleaf that has been washed to reduce its bitterness, cooked with cocoyam or another thickener, palm oil, meat, fish and stockfish. The result balances a residual bitter edge against a rich, savoury stock.
Key ingredients
- bitterleaf
- cocoyam or ground cocoyam thickener
- palm oil
- meat
- fish
- stockfish
- ground crayfish
- ogiri or dawadawa
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Bitterleaf Soup is eaten with pounded yam, fufu, akpu or garri, taken by hand and dipped into the soup. It is served at ordinary family meals and features prominently at Igbo weddings and celebrations.
Cultural significance
Bitterleaf Soup, known in Igbo as Ofe Onugbu, is a signature Igbo soup from south-eastern Nigeria, cooked in Abia, Anambra, Enugu, Imo and Ebonyi States. It is a familiar dish at everyday meals and is also served at weddings, title-taking ceremonies and other important gatherings, often alongside other Igbo soups.
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