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Bitterleaf Soup (Ofe Onugbo) is one of the most popular soups in Nigeria. It is native to the Igbo tribe in the Eastern part of Nigeria.

Ingredients (Always depend on numbers of people)

* Washed or Fresh bitterleaf
* Cocoyam (Pounded)
* Red Palm Oil
* Assorted Beef:
* Salmon Fish, Dry Fish and Stock Fish
* Pepper, salt and grinded crayfish (to taste)
* Maggi
* A product of castor seeds ( "Ogiri" as called by "Igbos" )

Read also Nigerian Food: NSALA SOUP

Preparation

* Wash the Bitter leaf (set aside)
* Start with Parboiling meat with salt and maggi
* Use hot water and washed dry fish, stock fish and add to the cooking pot of meat, add more water then add palm oil, grinded crayfish, pepper, seasoning, Stir and allow boiling.

At this point it should give a good soupy taste (even though it would be watery). Then add the pounded cocoa yam, add the "ogiri".

Cook till the cocoa yam dissolves, (this would likely take about ten minutes) then add the bitter leaves, stir, taste, add more salt if necessary then cook for three to two minutes and you are done with the making of Nigerian Bitter Leaf Soup (Ofe Onugbu)

Serve with Eba, Fufu, Semo, Wheat or pounded yam

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