Recipe: At Home Onugbo soup

Recipe: 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.

Delicious Bitterleaf Soup(Ofe Onugbu) Delicious and Bitter don't sound right together Right?

You can cook Onugbo soup using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Onugbo soup

1. It’s of Fresh pepper.

2. You need leaves of Onugbo.

3. You need of Salt.

4. You need cubes of Star.

5. You need of Red oil.

6. Prepare of Grinded crayfish and pepper.

7. You need of Onion.

8. You need of Stock fish.

9. You need of Meat.

10. You need of Ogiri.

11. You need of Achi.

I know but this soup is one that makes the two words work together Trust me.

So on today's menu we have this delicious soup from eastern Nigeria.

It is cooked with a type of vegetable called bitter leaf.

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

Onugbo soup step by step

1. Wash the onugbo leaves very well..

2. Boil meat and stockfish.

3. Pour in redoil and water into the boiled meat and stockfish,after 10-12minutes sprinkle in achi,after 5mins add ogiri,crayfish,pepper and salt..

4. Then star cubes and the onugbo leaves stir and boil for 2mins..

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.

Stir, check for taste and leave to cook.