Ofe onugbu (bitter leaf soup)

Ingredients

• 2 handfuls washed bitter leaves (fresh, dried or frozen)Find in the shop →
• 300 g cocoyam (or macabo)Find in the shop →
• 150 ml palm oilFind in the shop →
• 1 kg assorted meats, 1 piece of stockfishFind in the shop →
• 2 tablespoons ground dried shrimp, chili, 2 stock cubes, saltFind in the shop →

Method

1. Cook the meats and soaked stockfish with salt and stock cubes for 40 minutes.
2. Boil the cocoyam for 20 minutes, peel it and pound it into a paste.
3. Add the palm oil, shrimp, chili and small lumps of cocoyam paste to the broth.
4. Cook for 15 minutes until the soup thickens.
5. Add the bitter leaves, cook for 5 minutes and serve with fufu or eba.