Bitter leaf is a very medicinal and nutritional plant. You can read about the benefits here and no, it’s not as bitter as it sounds. If washed properly, it has a sweet like taste. This soup is a first for me and also the first time I am cooking intestine (meat) myself. I eat it when my mom cooks but it’s my first time cooking it. I added very little ogbono as a thickener. I could have used achi (mainly known for soup thickening) or any other thing but I wanted to intensify the slimy consistency of the soup. I ate it with amala 😉
- Bitter leaf
- Little ground ogbono
- Scotch bonnet peppers
- Ope (Igbo locust bean)
- Palm oil
- Ground crayfish
- Moringa powder (optional)
- Tripe (Shaki)
Preparation Boil the tripe, intestine, liver and stockfish for 35 mins. After boiling for 15 mins, I changed the water, before boiled for another 20 mins and added blended pepper and onions, crayfish, moringa powder, ope and salt.
I changed the water because when I inquired in the market the meat seller told me to do it that way. Apparently, it’s good.
Bitter leaf plant
Remove the tripe, intestine and liver and add the little ogbono. Boil for about 12 mins and do not cover the pot if you are after the slimy consistency.
Note you can substitute the ogbono with achi or tomato or egusi even. Add palm oil, boil for 5 mins and stir from time to time. Add the bitter leaf first, boil for 5 mins then add the okro and steam for 3 mins (if you want it a bit crunchy) or 6 to 7 mins if you want it soft. And the soup is ready!