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  Bitter leaf soup is one the most popular traditional soups known to many Nigerians. It is an indigenous soup for Igbos of Eastern Nigeria and is widely appreciated by people from that region.
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Historically, the leaf has been a viable remedy for ailments such as malaria, typhoid, diabetes, diarrhoea, tuberculosis, gallstones and kidney disease, to the prevention of cancer and lowering of hypertension. Researchers have also proven that it contains antibacterial and antifungal properties. Bitter leaf has flavonoids, a powerful antioxidant effect for treating a variety of health issues starting with a high fever. Medical journals have submitted that the presence of phytochemicals and other nutrients such as proteins, lipids, carbohydrates, ash and other components can be found in bitter leaves. The leaves are also heavy on vitamins such as Vitamins K, E and B1 all of which help in fighting foreign radicals that are harmful to the body. An average individual who is just getting acquainted with the soup might mistake it as a bitter meal. However, a well-prepared bitter leaf Soup is required not to have even the slightest bitterness. Cooks are expected to go through the ritual of washing and squeezing the bitter leaves -while draining and changing the water at intervals – till all traces of bitterness is washed off in the process.

Ingredients

  • Washed and squeezed bitter leaf – A handful
  • 10 small corms Cocoyam
  • 3 cooking spoons Red Palm Oil
  • Assorted Beef: Includes best cut, shaki (cow tripe)
  • Assorted Fish: Dry Fish and Stock Fish
  • Pepper, salt and ground crayfish (to taste)
  • 3 stock cubes
  • 1 teaspoon Ogiri Igbo (traditional seasoning)
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Preparation

  • Boil the shaki (cow tripe), stockfish and dry fish in 1 litre of water till they are cooked and deeply seasoned. The curling of the shaking signals it’s almost done. Wash the beef and add to the pot of shaki and continue cooking. Within 10 minutes, add 3 cubes of seasoning cubes and cook for 5 minutes.
  • Add pepper, ground crayfish, bitter leaves (provided the leaves have not been parboiled minutes before) and cook for 10 minutes.
  • Make cocoyam paste, then add to the cooking pot together with palm oil.
  • Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. Add more water if the soup seems to be too thick.
  • Add salt to taste and the soup is ready
  • Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.

Alternatives

  • Individuals living outside Nigeria, get dried, washed and squeezed bitter leaves. Before preparation, soak bitter leaves in water to get them soft and fresh again before adding them to the soup.
  • If cocoyam corms are difficult, get cocoyam flour. An alternative to cocoyam flour is potato flour.
  • Adding ogiri Igbo is optional, it gives bitter leaf Soup a traditional taste.
Before cooking the soup, 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. In a situation where the bitterness cannot be completely washed off – especially with leaves washed and sold in the market – boil it for about 15 minutes and wash in cold water. Featured Image Source: All Nigerian Foods
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This article was first published on 19th August 2021

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