Here is a guide to making the much talked about “ofe onugbu”. I stated in the download-able Nigerian foods Eguide that most Nigerian soups are named after the leaves or the thickener used in making them.
This soup can be made with either egusi (melon seeds), ede (cocoa yam), ofor, achi or even ogbono.
Yes, we made the ogbono soup video with bitter leaves. But the most popular of them all is the cocoa yam and bitter leaves combination – what we have below.
How to prepare Bitterleaf Soup (Ofe Onugbu)
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.
The ingredients listed below would make enough soup for 12 people.
Simple but Perfect Lemonade & Cocktail Recipe
Ingredients
- 3 cups cups lemon juice fresh squeezed
- 1½ tbsp fresh rosemary stems removed
- 2 tbsp ice cold wate
Instructions
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.