How to cook bitterleaf soup

This is often achieved by washing and compressing the bitter leaves (and changing the water at intervals) until all traces of bitterness has been washed off.

Ingredients:

Washed and squeezed bitterleaf

Cocoyam

Red oil

Beef

Dry Fish and Stock

Ground Fresh Pepper,

Salt (to taste)

Ground crayfish

Ogiri

Notes: If you’re outside Africa, you can use cocoyam flour.

If the bitterness can not be utterly washed off, boil it for concerning quarter-hour and wash in cold water.

How to pound cocoyam 

Wash and cook the cocoyam until soft. Take away the peels and use a mortar and pestle to pound the corms to a swish paste.

PROCEDURE:

Wash and steam the beef, stock fish and dry fish until they’re well cooked.

Add Seasoning (Maggi/Knorr)

Add Ogri

Add pepper and ground crayfish

Add red oil

Add salt to taste

Then add the cocoyam paste (in tiny lumps).

Cover the pot and leave to cook on high heat until all the cocoyam lumps have dissolved.

Finally, add the washed bitterleaf and allow to cook for another 10-15min.

Serve with Garri (Eba), flour FufuAmala, Cassava Fufu or Pounded Yam.

SEE RELATED ARTICLES:

HOW TO PREPARE CHICKEN CASSAROLE

FRESH TOMATO EGG SAUCE

HOW TO PREPARE ANIGA

HOW TO PREPARE GROUNDNUT SOUP

HOW TO PREPARE FIOFIO BEANS WITH ACHICHA

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