HOW TO COOK DELICIOUS OFE ONUGBU NDI IGBO

HOW TO COOK DELICIOUS OFE ONUGBU NDI IGBO

Ofe is the Igbo word for soup, while Onugbu is the Igbo name for bitter leaf (Vernonia amygdalina). Hence Ofe Onugbu is bitter leaf soup. Just like most soups in the eastern region, Ofe Onugbu has a meat/fish broth base and requires thickening which is done by adding pounded cocoyam paste (ede). The peculiar taste of this wonderful soup comes from the leaves used and the dominating presence and flavour of ogiri (fermented pumpkin seeds).

Ofe Onugbu

Without much further ado; let’s make Ofe Onugbu.

INGREDIENTS



Assorted (Beef/goat chunks, shaki, snails etc)

2- 3 Stockfish and dried fish (washed in hot water) 1⁄4 cup ground crayfish), Dried pepper – to taste washed bitter leaves (fresh or dried)

500g cocoyams 1⁄4 – 1/2 cup palm oil 2-4 tablespoons ogiri Stock cubes and salt – to taste

PREPARATION

1. If you are using dry onugbu, soak in hot water to tenderize the leaves. Set aside.
2. Wash cocoyam, cover with water and boil until it’s cooked through just like boiled yam or even softer.
3. Wash all the animals you wish to use. Remember to wash twice, first with salt.

DIRECTIONS

1. Steam your meat without adding water to it. Add a little salt, and stock cubes. When the meat has emitted enough water you can now add water to it.
2. Add the washed stockfish. This is one solid trick in cooking just about any type of soup- take your time and let the stockfish cook for a long time so as to disperse its unique flavours into the broth. Add the dried fish just before the stockfish gets done.
3. During the stockfish cook time, pound the cocoyam in your mortar. You might want to use a food processor, but i prefer using the mortar just to maintain the locality of the soup.
4. When you are almost done with pounding the cocoyam, add enough palm oil to it and mix it all through till there is no more white ede in the mortar.
5. Add whatever remaining animal you have and add your preferred seasoning. Taste the broth and add more salt or cubes if needed. Add a little oil. Let the oil dissolve and mix with the broth, then pour in the cocoyam paste. Don’t stir, just leave it to dissolve by itself.
6. When it has half melted, add your pepper and ogiri and cover. Cook for about 10-20 minutes on medium heat, stirring in between time.
7. Now add bitter leaves and stir. Add a little more water if the soup is too thick or if you prefer your soup litter. Simmer for about 5minutes then give it a final stir. …And you are good to go.

Serve with any type of fufu, be it garri, some etc.

NOTE:



If you are using freshly squeezed bitter leaves, boil it separately before use. This helps reduce its bitterness and at the same time kill germs.  Don’t use onions for this soup, not that it will spoil it but i will suggest you don’t