Easy ways to Prepare Bitter leaf soup

Easy ways to Prepare Bitter leaf soup

Best Ways to Prepare Bitter leaf soup

Easy ways to Prepare Bitter leaf soup

PREP: 30 Minutes

COOK: 20 Minutes

SERVES: 5 Minutes


  • Washed and Squeezed Bitter leaf (a handful).
  • Cocoyam (10 small corms).
  • Red Palm oil (2 cooking spoons), you may need a bit more.
  • Assorted Fish – includes best cut, Shaki (Cow tripe).
  • Pepper, Salt and Ground Crayfish (to taste).
  • Traditional seasoning: Iru or Ogiri-1 teaspoon.


Easy ways to Prepare Bitter leaf soup

Preparation Directions for Bitter leaf soup

Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not wash and squeeze it more. If the bitterness cannot be completely washed off which usually occurs. Then You should boil it for 15 minutes and wash in cold water.

Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a small paste.

Cooking Directions for Bitter leaf soup

  1. Boil the Shaki (Cow tripe), stock fish and dry fish in one litre of water till they are well done. The first sign of a well done shaki is that the will start curling on itself.
  2. Wash the beef and add to the pot of shaki etc, and continue cooking till when the meat is done. After that add 3 cubes of knorr or any other available spice and cook for 5 Minutes.
  3. Add Pepper, Grounded Crayfish, bitter leaves (If they have not been parboiled) and cook for 10 Minutes. Then add the cocoyam paste in small paste and the palm oil. In other words add all the ingredients at this stage.
  4. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you think that the soup is too thick.
  5. Add Salt to taste and the soup is ready.

Serve with Eba, Cassava Fufu, Semolina, Semovita,  Amala, Pounded Yam.


Bitter leaf soup is one of the most traditional soup in Nigeria. It is native to the Igbos of Eastern Nigeria. The name is quite misleading in that a well prepared bitter leaf soup should not have even the faintest bitterness. This achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off.

Some even add palm oil to the bitter leaf while washing in order for easy washing.

Frequently Asked Questions and Answers

What is the benefit of bitter leaf soup?

It helps in Lowering high blood pressure. You will be amazed that the bitterness in bitter leaf has sweet benefits for the body. It might be unpleasant but helps to lower high blood pressure. Research has it that hypertensive patients should take more bitter leaf soup or juice to reduce their blood pressure.

How do you reduce bitterness in bitter leaf soup?

If you find yourself struggling to get rid of the bitterness, simply boil the leaves with enough water for 15 minutes, then rinse with cold water. BITTER Leaf Soup, also known as Ofe Onugbu is a popular Nigerian soup peculiar to the Igbo tribe of Eastern Nigeria.

What is the nutritional value of bitter leaf soup?

Bitter leaf contains the following vitamins A, C, E, B1, B2 and minerals such as zinc, manganese, iron, potassium, and calcium, which is very essential for the wellbeing of an individual.

Which tribe in Nigeria eat bitter leaf soup?

Bitter-leaf soup a sweet delicacy indigenous to the Igbo tribe of Eastern Nigeria, Africa. Although any other tribe can prepare it if it suits there test.

What removes bitterness?

Sweet ingredients like sugar, honey, fruit juices and maple syrup will balance bitterness. Any dish can also be balanced with a touch of a sour ingredient like lemon or vinegar. Finally, a fatty ingredient like oil, cream. coconut cream or butter will also tame bitterness.

Why does salt remove bitterness?

“Bitter tastants activate our bitter taste receptors, signalling to our brain that we consumed something bitter,” Sara says. “Salt, and more precisely, sodium ions, activate salt receptors on our palate.” Sodium ions bond to the salt receptors on the tongue, inhibiting our perception of bitterness to balance flavours.

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