Sabine Sabine

Bitterleaf Soup

Bitterleaf soup

Bitterleaf Soup is a hearty, flavorful dish from Nigeria, known for its slightly bitter taste from the leaves. It’s rich with a variety of meats, fish, and seasonings, typically enjoyed with pounded yam or fufu.

Ingredients:

  • 500g assorted meats (beef, goat, and offals), cut into chunks

  • 200g stockfish, soaked and shredded

  • 100g dried fish, soaked and shredded

  • 1 cup bitterleaf, washed and squeezed

  • 2 tablespoons ground crayfish

  • 2 tablespoons palm oil

  • 1 onion, chopped

  • 2-3 tablespoons ground pepper (or fresh scotch bonnet)

  • 2 bouillon cubes

  • Salt to taste

Instructions:

  1. In a large pot, add the assorted meats and cover with water. Bring to a boil and simmer until the meat is tender, about 40-45 minutes.

  2. Add the stockfish, dried fish, ground crayfish, and bouillon cubes. Simmer for another 10 minutes.

  3. Stir in the ground pepper, palm oil, and onions, then cook for 5 more minutes.

  4. Add the washed bitterleaf and continue to cook for 5-10 minutes until the flavors meld together.

  5. Adjust seasoning with salt to taste, and serve the soup hot with pounded yam or fufu.

Serving Suggestions:
Bitterleaf Soup pairs best with pounded yam, fufu, or semovita for a true Nigerian experience.


Bitterleaf Soup is not just about the taste—it’s about tradition. Enjoy this rich, savory soup with loved ones and indulge in the flavors of Nigeria.

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