Today,i am starting with the popular bitter leaf soup,called Ofe Onugbu. Let us go.
Onugbu(Wash away the bitterness or you buy from a trader that washes hers well)
Ede(pound very well or you cook till very soft and blend)
Salt to taste.
--Boil your meat and pọmọ till tender(Do not boil the dry fish with the meat because it will break into very tiny pieces.
--Set your pot for the soup on the fire,add the stock from your boiled meat,add palm oil and add more water if needed , then add the pounded cocoyam into the water. Add in small lumps.
--Cover and allow to boil till the cocoyam has all melted. Add more water if need be.
--Pour the meat,kpomo and washed and deboned fish into the mix. Add stockfish now.
--Allow to boil for a fairly long while to allow the ede(cocoyam) to "done" well.
--Put your ogili in a plate,add a little water and mix well. When properly mixed,add to your soup.
--Turn the soup from time to time so that it will not burn.
--Add your ground crayfish and pepper to the soup too
--Add salt,Knorr and ụzịza if you are using it)
--Add your onugbu(washed bitterleaf) and allow to boil.
--Taste for salt and pepper and if everything is okay,put down the pot from the fire.
--Enjoy with eba,loiloi,wheat,pounded yam etc.
.....Some people use other soup thickeners apart from ede for this soup. It is okay but remember ,if you really want it the Anambra way,use ede.
pic credit... Avarstycooking.