Bitterleaf Soup (Ofe Onugwu)
Assorted Beef: Includes nice reduce, shaki (cow tripe)
Assorted Fish: Dry Fish and Stock Fish
Pepper, salt and floor crayfish (to taste)
Washed and squeezed bitterleaf – A handful
10 small corms Cocoyam
3 cooking spoons Red Palm Oil
3 inventory cubes
1 teaspoon Ogiri Igbo (conventional seasoning)
Before you prepare dinner Bitterleaf Soup
Make certain that the sour leaves are properly washed, such that there is no trace of bitterness left. If now not, wash and squeeze it greater. If the bitterness cannot be completely washed off (which is generally the case with most washed sour leaves offered in the market), boil it for about 15 minutes and wash in bloodless water. How to pound cocoyam
Wash and prepare dinner the cocoyam until smooth. Remove the peels and use a mortar and pestle to pound the corms to a clean paste (as proven).
Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they’re well achieved. First sign of a done shaki is that the cuts will start curling on itself.
Wash the red meat and upload to the pot of shaki and many others. And maintain cooking. When the meat is achieved, add three cubes of Maggi/Knorr and prepare dinner for 5 minutes. How to add cocoyam to the soup
Add pepper, ground crayfish, bitter leaves (in the event that they have not been parboiled) and cook for 10 mins. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.
Note: If the sour leaves were parboiled to do away with the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the sour leaves and the palm oil. In different words, add all of the components at this stage.
Cover the pot and go away to cook on excessive heat until all the cocoyam lumps have dissolved. You can upload extra water in case you sense that the soup is just too thick.
Add salt to taste and the soup is ready