Easiest Way to Cook At Home Onugbo soup

Easiest Way to Cook At Home Onugbo soup Delicious, fresh and tasty.

Onugbo soup. This soup is popular because it could be made in more than five different ways by different ethnic groups in Nigeria. It can also be refrigerated for a very long time (even though I recommend two weeks at most for most Naija soups) Below is the images for Ofe Onugbu (bitterleaf soup) Here is a guide to making the much talked about "ofe onugbu". Bitterleaf Soup (Ofe Onugbu) Bitterleaf Soup.

How to Cook Bitter Leaf Soup [Video] Ofe Owerri Onugbu Soup is a Nigerian Igbo native soup that is prepared with bitter leaves, cocoyam, palm oil, ogiri (fermented oil seeds) and other cooking ingredients that will be listed later.

Onugbu soup which is also known as bitter leave soup in the English tongue is the most sorted and preferred soup by the Igbo people of Nigeria hence used in every.

Bitter leaf Soup also known as (Ofe Onugbu / Obe efo Elewuro or Miyan shuwaka) is a delicious traditional Nigerian soup.

You can have Onugbo soup using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Onugbo soup

1. You need of Bitterleaves.

2. You need of Chicken.

3. It’s of Meat.

4. It’s of Salt.

5. It’s of Dry fish.

6. You need of Crayfish.

7. It’s of Pepper.

8. It’s of Knorr seasoning.

9. You need of Cocoyam.

10. Prepare of Ogiri.

11. It’s of Palmoil.

It is prepared with a bitter leaf (Vernonia amygdalina) and although the name suggest that it is a bitter soup, that's not the case.

The bitter leaves used for this soup ,are properly washed and squeezed ,until there is only a slight taste of bitterness left.

Ofe onufgbo is a low carb soup because the properties of the leaf serve as a body cleanser and help you to maintain your weight.

You can cook it in three different ways, such as bitter leaf with egusi ( melon seeds ), bitter leaf with ede (coco-yam), bitter leaf with achi, bitter leaf with offor, and bitter leaf with ogbono.

Onugbo soup step by step

1. Wash the bitterleaves very well to reduce the bitterness.wash the meat and chicken.remove the bones from the dry fish..

2. Boil the chicken and meat seasoning with onion,salt and knorr seasoning.when is done rinse in the dry fish.pour in water and palmoil and boil very well.boil the cocoyam blend to be smooth make balls of it and add into the pot(please dont cover).

3. The soup with start thicken onces the cocoyam balls dissolves.blend in crayfish and pepper,add salt,ogiri,salt and knorr seasoning.after 10minutes.put the bitterleaves and boil small.delicious bitterleaves is ready..

4. C.

After onugbu soup base has boiled very well, you can add the tickener (cocoyams).

The quantity depends on how thick you want the soup.

If you like it light like mine, add very little thickener.

You can always adjust and add more later.

Let it boil before adding the washed bitter leaves.