Nigerian Igbo Bitter Leaf Soup

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A traditional Igbo delicacy built around the bold, slightly bitter notes of washed bitter leaves simmered in red palm oil with assorted meats, dried fish, and cocoyam-thickened broth. This deeply savory soup is the pride of southeastern Nigeria and is traditionally eaten with pounded yam, fufu, or eba.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 2 gSugar
• 36 gProtein
• 720 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the proteins and stock

• 500 g assorted meats (beef, tripe, cow foot), cleaned
• 100 g dried stockfish (okporoko), soaked
• 100 g smoked dried fish (mangala or panla)
• 1 medium onion, sliced
• 2 whole scotch bonnet peppers, pierced
• 1 tsp salt
• 2 Maggi or Knorr seasoning cubes

For the soup base

• 4 cups tightly packed washed bitter leaves (onugbu), squeezed dry
• 1/2 cup red palm oil
• 1 cup grated cocoyam (or 2 tbsp achi/ogbono as thickener)
• 3 tbsp ground dried crayfish
• 1 tsp ground Cameroon pepper or ata rodo
• 1 tsp salt, or to taste
• 1/2 cup uziza leaves, chopped (optional)
• 2 cups meat stock from boiling proteins

Directions

1. Place the cleaned assorted meats, soaked stockfish, smoked fish, sliced onion, scotch bonnet peppers, salt, and seasoning cubes in a large pot. Cover with water and boil on medium heat for 30-35 minutes, skimming foam, until the meats are tender and the stock is richly flavored.
2. Rinse the bitter leaves under cool running water two to three times, squeezing firmly each time to release the bitter juices. Drain well and set aside.
3. Pour off most of the stock, reserving 2 cups. Add the palm oil to the pot with the meats and fish, then stir in the grated cocoyam (or achi) and whisk quickly to dissolve it into the hot liquid, preventing lumps.
4. Add the ground crayfish, ground pepper, and salt. Stir well and allow the soup to simmer gently for 6-8 minutes so the cocoyam cooks through and the broth thickens into a glossy consistency.
5. Stir in the washed bitter leaves and uziza leaves (if using). Cook for another 5-7 minutes, stirring occasionally, until the leaves are tender but still vibrant and the soup has a slightly oily sheen on top.
6. Taste and adjust seasoning. Remove the whole scotch bonnet peppers if you prefer less heat. Serve hot in deep bowls alongside pounded yam, fufu, garri (eba), or boiled plantain.

Cook’s Notes

• Wash the bitter leaves thoroughly and squeeze out the water several times to mellow the bitterness to a pleasant, earthy level; over-washing makes it bland.
• Grate fresh cocoyam finely and stir it in only after the stock is boiling, or it will turn gummy and lumpy.
• Use authentic red palm oil (not bleached) for the deep orange-red color and signature nutty flavor; a small amount goes a long way.
• Substitute grated cocoyam with achi or ogbono seed if cocoyam is unavailable, using about 2 tablespoons per pot of soup.
• For the deepest flavor, boil the meats the day before and refrigerate; the chilled fat lifts easily and the stock becomes more concentrated.

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