ONUGBU SOUP (BITTER-LEAF SOUP)
- 10 piece cocoyams
- 1 cup shredded bitter-leaves
- 2 cups shredded stock fish
- 3 pieces smoked fish
- 1 tablespoon ground crayfish
- 1/2 cup palm oil
- 4 cups meat stock or water
- 3 seasoning cubes
- 1/4 teaspoon ogiri (made from fermented oil seeds)
- 5 red scotch bonnet peppers
- 5 yellow scotch bonnet peppers
- salt to taste
- Wash the coco yams thoroughly and place in a medium size pot and add enough water to cover the coco yams. Place the pot on medium heat and allow to boil for about 25-30 minutes or until coco yams are very soft.
- Afterwards, take it off the heat and peel off the skin while it is still hot. To make it easier to handle, peel under a tap with running water.
- In a food processor or blender, add peeled coco yams and blitz on medium speed until a thick purée is formed, then set aside.
- Winnie's Note - Although the traditional method of doing this is with a mortar and pestle, technology has made things really easy for us sowe really don’t have to stress so much. But don’t allow my grandmother to catchyou using a blender or food processor to purée the cocoyams, you will be inreally hot soup! LOL!
- Blend the red and yellow scotch bonnet peppers in a blender until a smooth purée is formed. You can add little water to make the blending process a lot easier.
- Next in a medium size pot, heat up the palm oil for about 30 seconds and add the crayfish and seasoning cubes. Stir continuously and allow to cook for another 30-45 seconds then add blended pepper mix and allow to cook for a further 20 seconds. This is going to help build a lot of flavour.
- Next, add the meat stock or water and ogiri, stir to combine and bring to a rolling boil for about 7-8 minutes.
- Note: This step is very important as this is going to help the palm oil mixthoroughly with the stock or water and will prevent that pungent palm oil tastethat stays on the tongue for a really long time after eating this dish.
- Afterwards, add the puréed cocoyam one scoop at a time, do not stir. Cover the pot and allow the cocoyam to dissolve slowly into the stock. This will serve as the thickener for this soup and the process should take about 5-6 minutes on medium heat.
- Next, add the smoked fish and shredded stock fish and allow to cook for a further 3-5 minutes.
- Note: this is the time you want to add whatever protein you prefer to use to make this soup. Personally, I use goat meat, cow skin (kpomo) and tripe (shaki). Ensure they are all pre-cooked
- Afterwards, add the shredded bitter-leaves, stir to combine, taste for salt and add if required. Then allow to cook for a further 5 mins and take off the heat immediately.