My Traditional Delight!

Cocoyam and Bitter leaf Soup

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Cocoyam and Bitter Leaf Soup is one of the native soups that is well known in my town as it is a soup that is loved by mostly elderly people. However, most youths don't like eating bitter leaf soup because of the bitterness of the leaf whereas for some people it is medicine. In Igbo land, it is known as onugbu.

During my childhood days, I used to be afraid of eating bitterleaf because of the bitterness, but today, as I speak and write to you bitterleaf is now my favorite soup which I will be teaching you how to prepare in this post.

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Ingredients

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Below are the ingredients needed for cooking cocoyam and bitterleaf.

• Cocoyam Powdered
• Assorted meats goat meat
• Stockfish
• Crayfish
• Ogiri
• Fresh pepper
• Onions
• Bitter leaf (thoroughly washed)
• Seasoning
• Salt to taste
• Palm oil

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Cooking Steps

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Step 1:
I wash the bitter leaf thoroughly to remove the bitterness and keep it aside.

Step 2:
I wash the goat meat and put them inside my cooking pot, which I then add seasoning, salt, and onion and allow to cook for some minutes before I add the stockfish.

Step 3:
I grind pepper onion, and crayfish and add to the meat so it can give the meat more taste. After adding the ingredients mentioned, I then allowed it to cook for 5 minutes.

Step 4:
I then added Ogiri and allowed it to cook for about 2 minutes before I mixed the cocoyam powdered and added it to the pot of soup. After some minutes I then put in small quantity of red oil into the soup and allow it to cook for about 5 minutes.

The cocoyam powder makes the soup thicker before adding it to the soup, you have to make sure you mix it with cold water.

Step 5:

I then add the washed bitterleaf and allow it to cook for 5 minutes I then bring down the soup from the fire dish out some quality and eat.

I am inviting: @dove11, @simonnwigwe, and @dave-hanny

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@goodybest