Foodaholic of the week

Buchi Ozere from Anthony village, Lagos Preparing Ofe Onugbu.

Ingredients and preparation

Bitter leaf (Onugbu), Cocoa yam, dry fish, stock fish, Cow tail, crayfish, dry pepper, Seasoning, palm oil

Preparation: Make sure your bitter leaf is well washed so there is no trace of bitterness. If it still feels bitter  You can boil with little potash for 10 mins then rinse off in cold water.

Wash and cook Cocoyam till soft, remove, peel and use a mortar to pound to a smooth paste. you can also blend the cocoyam with a blender

Directions: Season with cubes and boil meat until tender, add the stockfish and boil for 5 mins before you add pepper, ground crayfish.

I add my palm oil and my cocoyam paste (in small lumps) for about 3 mins den add my already washed and parboiled bitter leaf cover the pot n leave on high heat till the cocoyam lumps have dissolved. you can add water if the soup is too thick

add salt to taste and your Bitter leaf Soup ( Onugbu Soup) is ready

serve with Eba,  Amala, Pounded yam, wheat

Wheat and Ofe Onugbu

Coco Yam

Stock Fish

Cray Fish

Bitter Leave

Dry Fish

Meat

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