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.
2cupswashed bitterleaf3 cups if using bitterleaf only
3cupsfresh chopped spinach
1tablespoonbouillon 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