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Home / Mains / Fall Soups and Stews

Bitter Leaf Soup

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Author: Imma Published:12/03/2013Updated:4/02/2021
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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.

Bitterleaf Soup

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)

Bitter Leaf SOup

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.

Bitter Leaf Soup

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.

Bitter Leaf Soup

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.

Bitter Leaf Soup

.So if you are a gardener you can plant it and enjoy fresh bitter leaf anywhere you are.

 

Watch How To Make It

 

 

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Bitter Leaf Soup
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Bitter Leaf Soup

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.
5 from 3 votes
Prep: 45 mins
Cook: 45 mins
Total: 1 hr 30 mins
African
Servings 4 -5

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:

Calories: 356kcal (18%)| Carbohydrates: 6g (2%)| Protein: 57g (114%)| Fat: 10g (15%)| Saturated Fat: 2g (13%)| Cholesterol: 185mg (62%)| Sodium: 339mg (15%)| Potassium: 1349mg (39%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Vitamin A: 4110IU (82%)| Vitamin C: 23.2mg (28%)| Calcium: 79mg (8%)| Iron: 3.1mg (17%)
Author: Imma
Course: Main
Cuisine: African
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Nutrition Facts
Bitter Leaf Soup
Amount Per Serving
Calories 356 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 185mg62%
Sodium 339mg15%
Potassium 1349mg39%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 57g114%
Vitamin A 4110IU82%
Vitamin C 23.2mg28%
Calcium 79mg8%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews
  1. Lindy says

    Posted on 8/23 at 12:00PM

    Bitterleaf not butterflies LOL

    THANK YOU X

    Reply
  2. Lindy says

    Posted on 8/23 at 11:59AM

    My butterflies soup is too bitter!! What do I do? I don’t want to throw it away

    Reply
    • Immaculate Bites says

      Posted on 8/25 at 1:37AM

      Hello Lindy! You can add about 1 1/2 tablespoon of sugar (you can use brown, white sugar or honey) to lessen the bitterness.

      Reply
  3. Immaculate Bites says

    Posted on 4/8 at 9:38PM

    Thank you for your message, Lisa! I understand and this my version especially for those that do not have access to bitter leaf or want to substitute, but this is still inspired by real bitter leaf soup hence I stuck with the name.

    Reply
  4. Favour says

    Posted on 9/25 at 7:28AM

    5 stars
    Very good recipe. Am sure my husband would love it

    Reply
    • ImmaculateBites says

      Posted on 9/27 at 5:12PM

      Glad to hear this. Let me know how it works out .

      Reply
  5. Shirl says

    Posted on 4/4 at 12:40AM

    Thanks Imma
    Ibwish to know if it’s palm oil or veg oil

    Reply
    • ImmaculateBites says

      Posted on 4/5 at 11:05AM

      I used vegetable oil. Either works in this recipe, it’s just a matter of preference.

      Reply
  6. JAnglade says

    Posted on 3/5 at 12:08AM

    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?

    Reply
    • ImmaculateBites says

      Posted on 3/8 at 3:49PM

      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.

      Reply
      • Janglade says

        Posted on 2/12 at 1:00AM

        Thank you for your response! I realized my grammar was horrible in my initial post. I meant to ask if the bitter leaf needed to be washed in order to be incorporated, but I definitely figured that out lol.

  7. B says

    Posted on 6/2 at 6:12AM

    5 stars
    I just liked my bitterleaf soup. Good bless you. Ben using other recipes from here but I’m proud of this

    Reply
    • imma africanbites says

      Posted on 6/3 at 4:42AM

      Thank you for dropping by! God bless you too and your family.

      Reply
  8. Shonda says

    Posted on 4/6 at 9:21PM

    Hello, does this work as a pescatarian dish? Can I make it only with smoked fish?

    Reply
    • imma africanbites says

      Posted on 4/8 at 2:46PM

      Hello. I’m not that familiar with the pescatarian diet, but yes, you can make this with smoked fish alone.

      Reply
  9. elaine rose says

    Posted on 12/16 at 1:48AM

    how do you reconstitute those five african soups? i need an answer for my project in cookery please

    Reply
    • ImmaculateBites says

      Posted on 12/16 at 3:27PM

      Hi Elaine! Would be happy to help. What do you mean by reconstitute?

      Reply
  10. A. Chandler says

    Posted on 5/6 at 11:37AM

    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

    Reply
    • ImmaculateBites says

      Posted on 5/7 at 7:07AM

      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.

      Reply
  11. veralee says

    Posted on 2/26 at 9:51AM

    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

    Reply
    • ImmaculateBites says

      Posted on 2/26 at 10:02AM

      Aww, thanks Veralee. So appreciate the glowing feedback.

      Reply
  12. Therese says

    Posted on 2/1 at 12:29PM

    5 stars
    simple and easy to make, thank u thank u!!

    Reply
  13. kelsey says

    Posted on 12/7 at 3:13PM

    Very delicious. Thanks

    Reply
  14. kelsey says

    Posted on 12/4 at 9:38PM

    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.

    Reply
    • Africanbites says

      Posted on 12/6 at 5:20AM

      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 .

      Reply
  15. lemla says

    Posted on 12/4 at 12:20AM

    Good job immaculate bite, cant wait to enter my cuisine with this recipe.

    Reply
    • Africanbites says

      Posted on 12/6 at 5:21AM

      Thanks lemla

      Reply

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