Soups & stews · Nigeria

Ofe Onugbu (Bitter Leaf Soup)

Name: Ofe Onugbu (Bitter Leaf Soup)
Total time: 40 min
Yield: 2–3
Cuisine: Nigeria
Ingredients: 1–2 cups bitterleaf; 300 g assorted meat (beef, tripe, cow skin); 1 small piece stockish (optional); 1–2 pieces dried fish (optional); 2–3 tablespoons palm oil; 1 tablespoon ground crayfish; 2-3 Seasoning cubes; 1-2 tablespoons Salt (to taste); 1-2 tablespoons ground Pepper (fresh or dried); 1 tablespoon ogiri or iru (fermented locust beans, optional); 3–5 small cocoyam pieces or 2 tablespoons achi powder (as thickener)

Ofe onugbu, or bitterleaf soup, is a traditional Nigerian soup commonly eaten by the Igbo people of Eastern Nigeria. It is prepared with thoroughly washed bitter leaves, meat, palm oil, local spices, and a thickener such as cocoyam, achi, or ofor. The soup is known for its rich flavor and slightly bitter taste. Serve with a swallow, such as pounded yam, eba (garri), or wheat meal.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVES2–3

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1

Wash the bitter leaves thoroughly, squeezing and rinsing several times to reduce the bitterness. Set aside.

Step 2

In a pot, combine the assorted meat, stockfish, dryfish, salt, seasoning cubes, and chopped onions. Cover with water, and simmer until the meat is tender.

Step 3

Add palm oil and allow it to melt into the meat stock.

Step 4

If using cocoyam, boil it separately, peel, blend into a paste, and stir into the soup as a thickener. If using achi or ofor powder, stir directly into the pot.

Step 5

Stir in the ground crayfish, pepper, ogiri, and ground crayfish.

Step 6

Stir in the washed bitter leaves.Allow to simmer for 5–10 minutes until the soup thickens and the flavors combine.

Step 7

Taste and adjust seasoning as needed.