Ofe Onugbu: The Igbo Bitter Leaf Soup That Deserves Global Recognition

Bitter leaf soup is demanding to make but gives back everything you invest. The bitterness, properly handled, becomes a sophisticated counterpoint to the richness of palm oil and egusi. Cooked correctly, it is not bitter — it is complex, deeply aromatic and completely addictive.

Ingredients (Serves 6–8)

• 300g washed bitter leaves — Pika Frozen Bitter Leaves 300g
• 200g ground egusi
• 150ml red palm oil
• Beef, shaki, stockfish, dried crayfish
• 3 Jumbo cubes, scotch bonnets, salt

Method

1. Prepare the Leaves

Fresh leaves: wash and squeeze vigorously in cold water, changing water 3–4 times until nearly clear. Frozen are pre-washed and ready to use directly.

2. Build the Soup

Fry blended peppers in palm oil 15 minutes. Add egusi paste in spoonfuls and fry golden. Add stock, meat, stockfish, crayfish and Jumbo. Simmer 20 minutes.

3. Bitter Leaves Last

Add and fold gently. Cook 8 minutes — longer than other greens because the remaining bitterness needs a little heat to mellow. Serve with pounded yam or amala.

Shop frozen leaves and cooking essentials. Browse our frozen range →