Bitter Leaf Soup

Ingredients

• 3 cups washed bitterleaf
• 600 g assorted meat
• 200 g stockfish or dried fish
• 1 cup palm oil
• 120 g ground crayfish
• 3 red peppers
• 2 Scotch bonnet peppers
• 1 onion
• 200 g cocoyam, boiled and pounded
• 2 seasoning cubes
• 1 teaspoon salt
• 3 cups meat stock

How to make it

1. Wash bitterleaf repeatedly in clean water, squeezing it until most of the bitterness reduces. Do not remove every trace of bitterness.
2. Cook assorted meat with onion, salt and seasoning cube until tender. Add cleaned stockfish.
3. Blend peppers and onion. Add to the stock and simmer for 5 minutes.
4. Add palm oil, crayfish, fish and meat. Simmer for 10 minutes.
5. Stir in pounded cocoyam gradually until the soup thickens.
6. Add washed bitterleaf and cook for 5 to 8 minutes. Taste and adjust seasoning.
7. Serve hot with eba, fufu, pounded yam or semolina.