BITTER LEAF SOUP(ONUGBU SOUP) PREPARATION

• INGREDIENTS:

1. Coco-yam past for thickning(Ede).
2. 1/2kg of oil
3. Meat,
4. 2 medium sizes of Okporoko(Stock fish)
5. Uziza Leaf(1 small bunch)
6. Magi and Salt (to taste)
7. Ogiri Akwukwo (1 big wrap)
8. Oil(enough to serve)
9. Bitter Leaf (enough to serve)
10. Crayfish(1/4kg)
11. Dried fish(1/kg)
12.  Pepper(to taste)
13. Meat like liver
14. Cow leg,
15. Intestines if you want.

•  HOW TO PREPARE 

 

Cook coco-yam, pound and put in a plate. Grind crayfish and pepper together, put in another plate, wash all the meat and dried fish and cook. Season them with, magi, salt.when the meat is done or tender, wash the dried fish and add ( wait for up to 40 minutes before adding the dried fish). Leave for about 10minutes. Then add enough water that will be enough for  the cooking of the soup. Add oil in large quantity,pepper,crayfish,magi,pinch of salt. allow to boil,scoop the coco-yam into it using big spoon. Allow it to dissolve, and then add the locust bean.Taste as you stir to know whether to add more salt. Finally add bitter leaf or Oha leaf. After about 5 minutes, bring the pot down from fire, it is ready to serve hot with fufu, pounded yam or Eba.