Bitter Leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana.This dish is neither a soup nor sauce, but something in between – a slightly soupy vegetable that is served to accompany starchy food like fufu.
The soup gets it’s name from the vegetable- bitter-leaf, also known as Vernonia amygdaline, wuro, or onugbu . It is a widely consumed vegetable in West Africa and is added to soups, stews and one pot meals for flavor, texture and nutritional benefits-(heavily relies on primary sources than any medical organization)
There are so many ways to prepare this dish however; bitter leaf needs to take center stage.True to its name bitter leaf is very bitter. You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. Now, this is the part I could do without.
I always start with some kind of meat or fish (mostly smoked) and then proceed with sauté onions and tomatoes. Then throw in washed bitter-leaf, egusi, crayfish, hot pepper or whatever suit my taste buds.
For those living abroad, you can sub bitter-leaf with kale, collard greens or blanched spinach. You can also purchase dried bitter-leaf from African stores.
What I learned is that bitter -leaf is one of those vegetables that can be cultivated anywhere as opposed to certain vegetables that can only flourish with certain temperatures and places.
.So if you are a gardener you can plant it and enjoy fresh bitter leaf anywhere you are.
Watch How To Make It
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Bitter Leaf Soup
Ingredients
- 2 -3 pounds of assorted meat chicken, beef, smoked fish, smoked turkey
- ¼- ½ cup cooking oil
- ½ large onion sliced
- 2 tomatoes sliced
- 2 teaspoons garlic minced optional
- ½ cup ground crayfish
- ½ cup ground egusi
- 2 cups washed bitterleaf 3 cups if using bitterleaf only
- 3 cups fresh chopped spinach
- 1 tablespoon bouillon or 2 maggie cubes
- Salt and pepper to taste
Instructions
- In a large pan season meat or chicken with salt, maggi and onions and boil until tender depending on the choice of meat. You should have about 3 cups of stock from the meat and smoked fish (if using any). Reserve the rest or freeze it.
- While chicken is cooking, slice tomatoes, onions and mince the garlic.
- Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste.
- Stir in the tomatoes with their juices, garlic, and crayfish. Add the chicken /beef pieces; press to submerge. Then add ground egusi with chicken stock bring to a simmer.
- Add bitter-leaf, followed by spinach, let it simmer for about 2 minutes
- Serve warm with fufu or accompaniment of choice
Nutrition Information:
Carolina Dexter says
I have dried Bitterleaf, how do I calculate the correct quantity for the recipe?
Imma says
It is easier to get dried bitter leaf if living abroad. I think a handful of dried bitter leaf per cup will work. The measurement doesn’t have to be exact. But soak your dried bitter leaf in water overnight. Please let me know how it goes.
Aroundegbe shukurat says
How do I use the sugar/honey to reduce the bitterness
Imma says
You just need a pinch of sugar or half a teaspoon of honey to help reduce the bitterness. It works like adding a little sugar to your coffee if it’s too bitter.
Linda says
Thank you. If I use sugar or honey to reduce the bitterness, won’t it reflect in the taste of the soup? Will that soup change its taste or taste weird?
ImmaculateBites says
Hi Linda. No it would not. It is a very negligible amount compared to the bitter leaf.