Bitterleaf Soup Recipe

Clean and cut beef into bite-size pieces. If using tripe, clean thoroughly and cut into strips. Rinse smoked fish and remove bones; flake into large pieces. Rinse dry fish, soak 10–15 minutes if very dry, then flake.

Wash bitterleaf thoroughly: rub leaves under running water 3–4 times or blanch in boiling water for 1 minute then rinse in cold water. Squeeze out excess water and chop coarsely. (If you prefer less bitterness, repeat rinsing until desired taste.)

Peel and dice the onion. Roughly chop or blend the tomatoes and peppers together into a coarse purée. Grind or blitz egusi seeds until fine if not pre-ground.

Brown and Simmer Proteins

Place beef (and tripe if using) in a large pot. Add 2 liters water and bring to a boil. Skim any foam, then reduce heat to a simmer. Add 1 stock cube, half the diced onion, and 1 tsp salt. Simmer, covered, for 45–60 minutes until beef is tender (or use a pressure cooker: 25–30 minutes under pressure).

When beef is nearly tender (last 15 minutes), add smoked fish and dry fish pieces to warm through and infuse flavor. Taste and adjust salt.

Heat a separate frying pan over medium heat. Add the palm oil and allow it to become hot but not smoking. Add the remaining chopped onion and sauté 2–3 minutes until translucent.

Stir in the ground egusi in small heaps, reduce heat to low, and cook for 3–5 minutes while stirring constantly so it toasts lightly and does not burn. Add the blended tomato/pepper purée and cook together 6–8 minutes until oil separates slightly from the mixture and the raw tomato smell has mellowed.

Add the ground crayfish and 1 tsp black pepper to the palm oil mixture and stir for 1 minute. If the mixture becomes too thick, add 1–2 ladlefuls (about 200–300 ml) of hot broth from the pot to loosen it, stirring to combine.

Pour the egusi/palm oil mixture into the pot with the simmering beef and broth. Stir gently to combine and simmer on low for 8–10 minutes to allow flavors to meld.

Add the prepared bitterleaf to the pot. Stir in and simmer for 4–6 minutes until the leaves are tender and the bitterness is balanced to your taste. Taste and add remaining salt (about 1 tsp more if needed) and the second stock cube if desired.

Add the optional ugwu (or spinach) and basil/scent leaves during the last 2 minutes of cooking so they stay bright and slightly tender. Stir in gently.

Turn off the heat and let the soup rest for 3–5 minutes. Adjust seasoning (salt and pepper) to taste. The soup should be rich, slightly thick from the egusi, with visible bits of bitterleaf and flakes of smoked fish.

Serve hot with fufu, pounded yam, garri, or rice. Store leftovers covered in the refrigerator for up to 3 days; gently reheat on the stove, adding a splash of water if necessary.