Bitter Leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana.This dish is neither a soup nor sauce, but something in between – a slightly soupy vegetable that is served to accompany starchy food like fufu.
The soup gets it’s name from the vegetable- bitter-leaf, also known as Vernonia amygdaline, wuro, or onugbu . It is a widely consumed vegetable in West Africa and is added to soups, stews and one pot meals for flavor, texture and nutritional benefits-(heavily relies on primary sources than any medical organization)
There are so many ways to prepare this dish however; bitter leaf needs to take center stage.True to its name bitter leaf is very bitter. You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. Now, this is the part I could do without.
I always start with some kind of meat or fish (mostly smoked) and then proceed with sauté onions and tomatoes. Then throw in washed bitter-leaf, egusi, crayfish, hot pepper or whatever suit my taste buds.
For those living abroad, you can sub bitter-leaf with kale, collard greens or blanched spinach. You can also purchase dried bitter-leaf from African stores.
What I learned is that bitter -leaf is one of those vegetables that can be cultivated anywhere as opposed to certain vegetables that can only flourish with certain temperatures and places.
.So if you are a gardener you can plant it and enjoy fresh bitter leaf anywhere you are.
Watch How To Make It
Bitter Leaf Soup
Ingredients
- 2 -3 pounds of assorted meat chicken, beef, smoked fish, smoked turkey
- ¼- ½ cup cooking oil
- ½ large onion sliced
- 2 tomatoes sliced
- 2 teaspoons garlic minced optional
- ½ cup ground crayfish
- ½ cup ground egusi
- 2 cups washed bitterleaf 3 cups if using bitterleaf only
- 3 cups fresh chopped spinach
- 1 tablespoon bouillon or 2 maggie cubes
- Salt and pepper to taste
Instructions
- In a large pan season meat or chicken with salt, maggi and onions and boil until tender depending on the choice of meat. You should have about 3 cups of stock from the meat and smoked fish (if using any). Reserve the rest or freeze it.
- While chicken is cooking, slice tomatoes, onions and mince the garlic.
- Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste.
- Stir in the tomatoes with their juices, garlic, and crayfish. Add the chicken /beef pieces; press to submerge. Then add ground egusi with chicken stock bring to a simmer.
- Add bitter-leaf, followed by spinach, let it simmer for about 2 minutes
- Serve warm with fufu or accompaniment of choice
Nutrition Information:
Favour says
Very good recipe. Am sure my husband would love it
ImmaculateBites says
Glad to hear this. Let me know how it works out .
Shirl says
Thanks Imma
Ibwish to know if it’s palm oil or veg oil
ImmaculateBites says
I used vegetable oil. Either works in this recipe, it’s just a matter of preference.
JAnglade says
If you have dried bitter leaf (shepherds natural) how do you incorporate it? Wash the same way or do you just moisten and just the same way as cleaned bitter leaf?
ImmaculateBites says
For the most part I boil the dried bitter leaf for about 5-10 minutes . Let it soak in the hot water , until tender. It might take hours , sometimes I do it the night before cooking the soup. Then I proceed like I would wash fresh bitter leaf or until most of the bitterness is gone.
B says
I just liked my bitterleaf soup. Good bless you. Ben using other recipes from here but I’m proud of this
imma africanbites says
Thank you for dropping by! God bless you too and your family.
Shonda says
Hello, does this work as a pescatarian dish? Can I make it only with smoked fish?
imma africanbites says
Hello. I’m not that familiar with the pescatarian diet, but yes, you can make this with smoked fish alone.
elaine rose says
how do you reconstitute those five african soups? i need an answer for my project in cookery please
ImmaculateBites says
Hi Elaine! Would be happy to help. What do you mean by reconstitute?
A. Chandler says
Hello Imma,
I am now discovering this wonderful website. I have longed to be able to cook the many dishes I love. For this recipe, can I use frozen bitter leaf? I just found some in a nearby market. If so, how do I prepare for the soup? And, if I find dry/fresh bitter leaf, how many washes to remove the bitterness?
Thank you
ImmaculateBites says
Hello! You sure can . You defrost the bitter leaves and use as directed. Be sure to do a taste test for bitterness. Wash a couple of times if it is too bitter . Then use to according to recipe instructions.
I can’t really say for sure because I haven’t washed fresh bitter leaves in a while. So I can’t say for sure. But it does depend on personal preference. Some like a hint of bitter in their leaves some none at all. You taste as you go.
veralee says
So so delicious, thanks for this recipe but I like without spinach as I’m used to it without it. I just cooked this and my dear your recipe is the best. Thank you
ImmaculateBites says
Aww, thanks Veralee. So appreciate the glowing feedback.
Therese says
simple and easy to make, thank u thank u!!
kelsey says
Very delicious. Thanks
kelsey says
Will definitely try this. I usually cook large quantity, do you think if i double the recipe it won’t be too watery with the fresh chopped spinach? I really don’t mind using it but just wanted to make sure.
Africanbites says
Kelsey , I don’t think it would be too watery when you double the amount of fresh spinach. You may also blanch the spinach for 3 minutes in hot water before using it .
lemla says
Good job immaculate bite, cant wait to enter my cuisine with this recipe.
Africanbites says
Thanks lemla