Recipe: Delicious Ogbonno, okra and Bitter leaf soup

Ogbonno, okra and Bitter leaf soup. Bitterleaf Soup is not bitter as implied by the name. Find out how to cook this traditional soup recipe. The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness.

Wash the Bitter leaves with hot water to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after washing. Bitter Leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana. You can have Ogbonno, okra and Bitter leaf soup using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Ogbonno, okra and Bitter leaf soup

1. It's 1/2 of kilo of brisket bones.
2. You need of I medium size smoked fish.
3. Prepare Handful of stockfish flakes.
4. It's 4 of brown pomo.
5. You need 1/2 cup of periwinkle.
6. It's 3 tablespoon of grinder ogbonno.
7. Prepare 2 cups of fresh sliced okra.
8. You need 5 of fresh yellow pepper.
9. You need of I handful freshly washed bitter leaves.
10. Prepare 1/2 cup of crayfish.
11. Prepare 2 of stockcubes.
12. It's 1 tablespoon of black pepper.
13. You need 1/2 cup of palm oil.
14. Prepare of Salt.

This dish is neither a soup nor sauce, but something in between - a slightly soupy vegetable that is served to accompany starchy food like fufu. Bitter leaf soup, like most other Nigerian soups is named after the particular leaf which is used in preparing it. But of course, you need to wash this leaf to remove at least ninety percent of the bitter taste, just so you don't end up with a very bitter soup. Please don't forget to subscribe, like and comment for more tasty recipes#bitterleafsoup Bitter leaf soup, Popularly known as. • Okra and bitter leaf soup. • Banga soup.

Ogbonno, okra and Bitter leaf soup step by step

1. Wash your brisket bones, and pomo. Season with garlic, salt, black pepper, onions and boil without water, once the water dry out, add about 3 cups and continuing boiling meat till tender...add in the stockfish flakes..
2. Add some water, pour in the ogbonno, add the palm oil, stir to mix well...if too thick add little water.. allow to boil, conceit boils, add the periwinkle, okra, pounded pepper and crayfish and allow to cook on medium heat for about 5 mins...
3. Stir, add the washed bitter leaves, black pepper, crumbled the stock cubes over the pot and give it a good stir....do nit cover the..pot.. once the bitter leave cooks for about 5mins, taste for salt..remove from heat..
4. The beauty of this soup, is actually in the softness of the brisket bones and pomo and smoked fish....this soup is totally yum and goes well with Semolina, Fufu or even Amala. 😋😋As you can see, imhad mine with very fluffy zingy and light semolina..

In many parts of West Africa, the leaves are used to wash slime off fish and snail before been cooked. I made this soup with bitter leaves you might want to boil the bitter leaves with water for ten to fifteen minutes. This technique would further reduce the bitter tastes and also soften the leaves. Tanx dear for ur fine ogbonno soup recipe.. Please keep sending more recipe to. me.