African Bitter Leaf Soup, also known as "Ofe Onugbu" in Nigeria. This soup is a traditional dish in Igbo cuisine and is known for its unique bitter flavor, which comes from the use of bitter-leaf vegetables. Remember that ingredient availability might vary, so feel free to adjust based on what's accessible to you.

Bitter leaf is known as a medicinal aid metabolism to help one lose weight because of nutrients like zinc, iron, fiber, and carbohydrate contained in it. The antioxidant in Bitter leaf contributes to positive gastric effects that provide protection from stomach ulcers.

Ingredients:

For the soup base:

2 cups of washed bitter leaf (you might need to boil and rinse them to reduce bitterness)

2 cups of assorted meat (such as goat meat, chicken, mackerel fish/or beef) or Vegetables for Vegan and vegetarian (Grilled cauliflower, portabella mushrooms, King Oyster, Enoki)

1 cup of stockfish pieces (NA for Vegan Option)

1/2 cup of dry fish, cleaned (NA for Vegan Option)

1/2 cup of crayfish, ground / Vegan substitute (Vegan Oyster sauce)

1/2 cup of palm oil

2 tablespoons KRU Sauce (adjust to taste)

1 medium onion, chopped.

2 tablespoons of ground uziza seeds (optional, for flavor)

Salt to taste

For the thickening agent:

1/2 cup of cocoyam or achi (thickener)

Water for boiling cocoyam

Instructions:

Prepare the Assorted Meats and Stockfish: or (Vegan ingredients)

Wash the assorted meat and stockfish thoroughly.

Place them in a pot, add water, and boil until they are tender. Add salt and chopped onions while boiling.

Remove from heat and set aside.

Prepare the Thickening Agent:

Peel and cut the cocoyam into chunks.

Boil the cocoyam until soft and then mash them into a smooth paste. Alternatively, you can use achi (a traditional thickening agent) by dissolving it in water to form a smooth paste.

Cooking the Soup:

In a separate pot, heat the palm oil until it becomes clear and slightly thickened (this usually takes about 5 minutes).

Add the chopped onions and sauté until they are translucent.

Add the ground crayfish, cayenne pepper, and ground uziza seeds (if using), and stir well.

Pour in the stock from the boiled meats and stockfish. Add more water to achieve your desired consistency.

Stir in the mashed cocoyam or achi mixture. This will help thicken the soup.

Add the assorted meats and stockfish into the pot, stirring to combine everything.

Adding the Bitter Leaf:

If you have boiled and rinsed the bitter leaf to reduce bitterness, add them to the pot and stir well.

Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.

Adjust Seasoning:

Taste the soup and adjust the seasoning by adding salt or more KRU Sauce if needed.

Final Touch:

Your African Bitter Leaf Soup is ready! Serve it hot with your choice of side dishes, such as fufu, pounded yam, or rice.

Remember that this recipe is a basic guideline and you can adjust the ingredients and quantities to suit your preferences. Enjoy your delicious and hearty African Bitter Leaf Soup!