BITTER LEAF SOUP

NATIVE DISH>NIGERIAN CUISINE
> BITTER LEAF SOUP

BITTER LEAF SOUP
Is quite misleading because a well prepared Bitter leaf Soup does not even have the slightest bitterness. 

Bitter leaf Soup is a South eastern cuisine in Nigeria, that is Mouthwatering good...

Tips:-
-The Bitterness in bitter leaf is reduced by washing and squeezing the bitter leaves (and changing the water continuously at intervals) till all traces of bitterness has been washed off. Ignoring this step will mean, bitter leaf soup tastes bitter!

-Wash assorted meat with salt, focus on the blackened areas. Boil prior to the main cooking, with salt, Stock cubes and pepper.

-Soak stock fish in hot water prior to boiling, to dissolve the dryness and make it chewable.

-Boil stock fish first 25 mins before adding dry fish or meat.

-Shake the Palm oil bottle before pouring into a spoon and then into the pot. If solidified, melt over an open flame.

- Debone the dry fish and remove gut, separate the head from its body and scoop out any part you suspect to be bad.

- Wash Cocoyam over running water and boil until the skins open up a little,or run a fork through, that way you know it's ready. Cocoyam hardens when cold, ensure you work with it when it's still hot.

-You can blend or Pound the cocoyam, choice is yours.

  - Do not cut bitter leaf with a knife, use your fingers instead, to break and separate away.

Ingredients
Washed and squeezed bitter leaf (A handful)
1 small onions (crushed/mash)
10 small Cocoyam
3 cooking spoons Red Palm oil
250g Assorted Beef:shaki (cow tripe)Assorted Fish: Dry Fish and Stockfish and
2 tablespoon ground crayfish (to taste)
3 stock cubes
1 teaspoon Ogiri Igbo (locust beans)
Pepper, salt

Preparation
1. Get a clean pot, 1 cooking spoon of palm Oil should go in, add in one part of the Onion mash and stir gently.
2. Next is the meat stock, pour into the pot and cover to boil for 3 mins, so the onions and oil is well situated with the stock.
3. Gently put in the cocoyam mash, using clean hands, one at a time. Add crayfish, The remaining Palm oil, onions and a pinch of salt, stir, taste and cover. Set for 5mins, add more water if needed. Soup should be thick, but not too thick.
4. Mash the ogiri with tiny warm water, and add into the soup.
5. The assorted meat, and already cooked stock fish and dry fish goes in next, stir, taste, and cover.
6. Check for taste: Add more salt, water, and Stock cubes if necessary.
Put in 2 tablespoonful of ground red pepper. Stir continuously.
7. Distribute the washed bitter leaf nicely with fingers, cover and allow to bowl for 12 mins.

Serve hot, with a soft malleable swallow!

-Types of Swallows;- TUWO SHINKAFA, wheat, amala, eba, SEMO VITA, acha, tuwo Masara, Tuwo Dawa, poundo

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