TODAY'S MENU
BITTER LEAF SOUP (OFE ONUGBU)
hello great
people, i decided to shARE THIS DELICACY WITH YOU AS I PROMISED .
IF YOU HAD
LISTENED TO GOURMET GUIDE ON UNILAG RADIO 103.1FM, one of our great listeners,
chukwudum, an anambra indegene CAME TO THE GOURMET GUIDE STUDIO TO TEACH US HOW
TO PREPARE THIS SOUP.
ENJOY IT!
Recipe for 4 servings:
1 onion (crushed)
2 cups cocoyam (ede)
1 big bunch bitter leaf (shredded and
washed)
1 kilogram beef and assorted meat
3 large mangala or okpo dry fish (washed)
1 large stockfish (washed)
3 tablespoons ground crayfish
1 teaspoon ground ogiri (locust beans)
2 cooking spoons palm oil
Salt and seasoning to taste
4 pieces cameroun or nsukka yellow pepper
(crushed)
Method:
Wash and season the meats. Add enough salt and
onion. Cook until tender.
Add the fish, stockfish and crayfish, including the
seasonings and ogiri. Leave to cook properly to produce the stock. Add the
crushed pepper to the pot.
Meanwhile, wash and halve the cocoyams,
pour into a sizeable pot, add enough water to slightly cover the cocoyams and
cook until very soft and pulpy.
Remove from heat, drain off the water, peel of
the bark and pound like yam until very smooth, scoop into a small plate and set
aside.
Meanwhile, pour the palm oil into the meat
pot. Cover until the colour becomes lighter. Add the cocoyam paste and cover
the pot. Leave to cook until the paste has melted into a thick consistency.
Uncover, simmer, stir and add other
ingredients (the soup must not be watery). Add the washed bitter leaves, stir
gently and simmer fro three minutes. Taste for salt and pepper. Remove from
heat and serve with fufu or pounded yam. Hmmnn, the taste is waoh!
The two Nigerian students who attend Doregos Private
Academy, Ipaja, Lagos conducted research on the African walnut and
discovered that it can also fight against Halitosis asides improving
men’s reproductive health and ensuring a healthier body system.
