Ofe Onugbu – Igbo Bitter Leaf Soup

⏱ 90 min · Serves 4

Rich, deeply flavoured and wonderfully robust, this classic Igbo bitter leaf soup is a true taste of home. Tender beef and stockfish simmer in a palm oil base with earthy cocoyam thickener, bitter leaf and a hit of uziza for a bowl that is bold, warming and utterly satisfying.

Per serving: 520 kcal · 38.0g protein · 14.0g carbs · 35.0g fat

Ingredients

• 600g beef (chuck or shin), cut into chunks
• 150g stockfish (pre-soaked overnight and broken into pieces)
• 2 tbsp ground crayfish
• 200ml red palm oil
• 400g fresh or frozen bitter leaf (well washed and squeezed to reduce bitterness)
• 100g cocoyam (ede ofe) or 3 tbsp cocoyam paste, for thickening
• 1 handful fresh uziza leaves, shredded (optional but recommended)
• 2 medium stock cubes (e.g. Maggi or Knorr)
• 1 tsp ground ehuru (calabash nutmeg)
• Salt to taste
• 500ml beef stock or water

Method

1. Place the beef and soaked stockfish in a large pot. Season with 1 stock cube, a pinch of salt and the ground ehuru. Add just enough water to cover, bring to the boil and cook for 35–40 minutes until the beef is tender. Top up with a little water as needed and reserve the stock.
2. Meanwhile, if using raw cocoyam, peel and boil the pieces in salted water for 20 minutes until very soft, then pound or blend to a smooth paste.
3. Add the palm oil to the cooked meat and its stock in the pot. Stir well and bring to a lively simmer over medium heat for 5 minutes to bloom the palm oil into the broth.
4. Add the ground crayfish and the second stock cube. Stir and simmer for a further 5 minutes.
5. Drop small balls of the cocoyam paste into the simmering soup, one at a time. Do not stir immediately — let them cook for 8–10 minutes then stir gently; they will melt in and thicken the soup naturally.
6. Add the prepared bitter leaf and uziza leaves if using. Stir to combine and simmer for 10 minutes. The bitter leaf should be tender but retain a slight pleasantly bitter edge.
7. Taste and adjust salt and stock cubes as needed. The soup should be thick, glossy and deeply savoury. Serve hot with pounded yam, eba or fufu.