Welcome, guest. You are not logged in.
Log in or join for free!
Stay logged in
Forgot login details?

Stay logged in

For free!
Get started!

Text page

bitterleaf soup

Bitter Leaf Soup

Bitterleaf soup is one of the
most traditional soups in Nigeria.
The name is quite misleading in
that a well prepared Bitterleaf
Soup should not have even the
faintest bitterness. This is
achieved by washing and
squeezing the bitter leaves (and
changing the water at intervals)
till all traces of bitterness has
been washed off.
One will be deemed a bad cook if
his/her Bitterleaf soup tastes
Vegetable - Washed and
squeezed bitterleaf
Cocoyam – 8 corms
Red Palm Oil – 3 cooking
Assorted Beef – Includes
best cut,shaki (cow tripe)
Assorted Fish – Dry Fish and
Stock Fish
Pepper, Salt and Ground
Crayfish (to taste)
Seasoning – 3 Maggi or Knorr
Before you cook Bitterleaf
1. Make sure that the bitter
leaves are well washed,
such that there is no
trace of bitterness left. If
not, wash and squeeze it
more. If the bitterness
cannot be completely
washed off (which is
usually the case with most
washed bitter leaves sold
in the market), boil it for
about 15 minutes and
wash in cold water.
2. Wash and cook the
cocoyam till soft. Remove
the peels and use a
mortar and pestle to
pound the corms to a
smooth paste (as shown).
Cooking Directions
1. Boil the shaki (cow tripe),
stock fish and dry fish in 1
litre of water till they are
well done. First sign of a
done shaki is that the cuts
will start curling on itself.
2. Wash the beef and add to
the pot of shaki etc. and
continue cooking. When
the meat is done, add 3
cubes of Maggi/Knorr and
cook for 5 minutes.
3. Add pepper, ground
crayfish, bitter leaves (if
they have not been
parboiled) and cook for 10
minutes. Then add the
cocoyam paste (in small
lumps) and the palm oil
then go to step 5.
Note: If the bitter leaves
were parboiled to remove
the bitterness, then for
step 3; add pepper, ground
crayfish, the cocoyam
paste (in small lumps), the
bitter leaves and the palm
oil. In other words, add all
the ingredients at this
4. Cover the pot and leave to
cook on high heat till all the
cocoyam lumps have
dissolved. You can add
more water if you feel
that the soup is too thick.
5. Add salt to taste and the
soup is ready to be served
with Eba, Foo Foo,
Semolina or Amala.

This page:

Help/FAQ | Terms | Imprint
Home People Pictures Videos Sites Blogs Chat