Bitter Leaf Recipe

Soak and clean

If using stockfish and dried fish, soak stockfish in warm water for 30–60 minutes until pliable; remove bones from smoked/dried fish and set aside. Rinse tripe thoroughly and parboil if desired to remove strong odor.

Place beef (and tripe/offal if using) in a large pot. Add 6 cups of water, 1 chopped onion, 1 seasoning cube, and a pinch of salt. Bring to a boil, then reduce heat and simmer 40–60 minutes until meat is tender. Skim foam occasionally. Add soaked stockfish and dried smoked fish in the last 15 minutes of cooking to infuse flavor. Reserve the cooking liquid as stock.

Wash bitter leaf thoroughly to reduce bitterness: repeatedly rub and rinse leaves in several changes of water until water runs clearer (or blanch for 1–2 minutes then rinse). Chop finely and set aside. If using bottled/ready-washed bitter leaf, squeeze out excess water and chop.

If using egusi to thicken: mix 6 tablespoons ground egusi with a little water to make a thick paste. Form into small balls or leave as loose paste. In a small pan, heat 2 tablespoons palm oil over medium heat and fry egusi balls/paste briefly until it becomes slightly set and aromatic (about 3–5 minutes). Remove and set aside.

In a large pot, heat the remaining palm oil (about 3/4 cup) over medium heat. Sauté the remaining chopped onion and minced garlic until soft and translucent (3–4 minutes). Add blended peppers and sauté for another 2–3 minutes, careful not to burn.

Add the cooked beef, tripe, stockfish and the reserved cooking stock to the pot. Use enough stock to give the soup a slightly saucy consistency (about 4–5 cups), reserving any extra for adjusting later. Bring to a gentle simmer.

Stir in ground crayfish, locust beans (iru), ground black pepper, the remaining seasoning cube, and salt to taste. Cook for 5 minutes to allow flavors to meld.

Add the prepared egusi (fried balls or loose paste) into the simmering soup, stirring gently. Let the soup simmer on low for 8–10 minutes so the egusi firms up and thickens the broth. If not using egusi, proceed without this step.

Fold in the chopped bitter leaf and simmer uncovered for another 5–8 minutes until the leaves are tender but retain a slight bite. Taste and adjust seasoning (salt and seasoning cubes) as needed.

Stir in the chopped scent leaves or basil in the last 1–2 minutes, then remove from heat. Drizzle a tablespoon of palm oil on top for gloss if desired.

Serve the bitter leaf soup hot with pounded yam, eba, or wheat swallow. Portion the swallow into 6 servings and ladle generous spoonfuls of soup (with meat and fish pieces) alongside or on top of the swallow.