Ofe onugbu
Ofe onugbu, from above
Non vegAnambra

Ofe onugbu

Bitter leaf soup thickened with cocoyam. Pleasantly bitter, deeply savoury, very Igbo.

90 minTime
35 gProtein each
mediumSpice
Washing the bitterness2 chapters · 1 min read

Make it your way

Grandma's wayBitter leaf, cocoyam, palm oil and stockfish.
The original
440kcalsame
35 gproteinsame
3 gfibresame
90minutessame

Classic ofe onugbu.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Bitter leaf2 cups washed bitter leaf (fresh or frozen)
Colocasia (taro root, eddoes)300 g cocoyam (taro), boiled, peeled and pounded
Red palm oil½ cup
Beef500 g, cubed
Dried salted fish1 stockfish or smoked fish, flaked
Ground dried crayfish (ground dried shrimp)2½ tbsp
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, blended
Iru (fermented locust beans)1 tbsp ogiri or iru
Stock cube (bouillon cube)1 cube
Water4 cups
Saltto taste

Method

4 steps
  1. 1Boil the beef with stock cube, salt and a little water until tender. Add the fish and the rest of the water.
  2. 2Add the pounded cocoyam in small lumps and simmer, stirring, until dissolved and thick.
  3. 3Add palm oil, pepper, crayfish and ogiri and simmer 10 minutes.
  4. 4Stir in the washed bitter leaf and simmer 5 minutes. Adjust salt.
Serve it like this

Ladle into a bowl with meat and fish on top and serve with pounded yam, fufu or eba.

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Make it a meal

What goes with Ofe onugbu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Pounded yam50 min
On the side Fufu50 min
On the side Eba10 min
To drink Zobo40 min
Something sweet Sakkarai pongal45 min
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