Bitter leaf, which is botanically known as Vernonia amygdalina belongs to a family of Asteraceae.
It is a small shrub that grows in tropical Africa and is commonly known as bitter leaf due to its bitter taste.
It is edible and used for preparing soup and other delicacies when properly washed with the bitter water extracted and discarded.
Bitter leaf soup is a very delicious African soup prepared for household consumption but especially during special occasions.
The leaf is very bitter and needs thorough washing to get rid of the bitter taste before using to cook soup.
See my blog post on how to wash bitter leaf.
It is a small shrub that grows in tropical Africa and is commonly known as bitter leaf due to its bitter taste.
It is edible and used for preparing soup and other delicacies when properly washed with the bitter water extracted and discarded.
Bitter leaf soup is a very delicious African soup prepared for household consumption but especially during special occasions.
The leaf is very bitter and needs thorough washing to get rid of the bitter taste before using to cook soup.
See my blog post on how to wash bitter leaf.
Ingredients:
- 1 Dry fish
- 1 kg Meat
- 1/2 Pepper
- 1 Stockfish
- 2 tsp Redoil
- A pinch of Salt
- 1 Maggi cube
- 1/2 kg Cocoyam
- 1 bunch bitter Leaf
- 1/4 tsp Ogiri Ugba (local spice)
- 1 tsp ground Crayfish (optional)
Instructions:
- Wash bitter leaves (set aside)
- Boil the cocoyam and blend (Set aside)
- Boil the assorted meat and stockfish with salt, spices and maggi
- Wash the dry fish with hot water (set aside)
- Add the blended cocoyam into the boiling meat
- Add ground crayfish, dry fish, ogiri ugba and red oil (Allow to cook)
- Once the mixture has thickened, add the uziza leaves and simmer for 2 mins
- Add the bitter leaves leaves, maggi and salt to taste (cover the pot)
- Allow to cook for at least 15 mins, turn the soup and taste
- Bring down from fire and serve with garri, pounded yam or fufu
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