How to Cooking Tasty Onugbo soup

How to Cooking Tasty 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 have Onugbo soup using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Onugbo soup

1. It’s of Long bitterleaf.

2. It’s of Salt.

3. It’s of Cocoyam.

4. It’s of Pepper.

5. You need cubes of Knorr.

6. It’s of Crayfish.

7. Prepare of Meat.

8. It’s of Stockfish.

9. You need of Red oil.

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 instructions

1. Cook the cocoyam and pound till is soft..

2. Cook the meat and stockfish with salt and knorr cubes.add water and red oil when it is boiling make balls of the cocoyam and add to it.

3. It will boil till it dissolves then the soup will thicken.put carTrish,Pepper,knorr cubes and salt..

4. Let it boil round,cut the Bitter leaf small rinse with salt and pour in.let it boil for 4minutes..

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.