Entree: Nigeria – Igbo Southeast – Bitterleaf Soup (Hearty Igbo soup of bitterleaf greens and assorted meats in a spiced palm-oil broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked fish, deboned and flaked
- 6 oz (170 g) stockfish (dried cod), soaked until pliable and shredded
- 8 oz (225 g) shaki (cow tripe), cleaned and parboiled
- 1 cup (240 ml) palm oil
- 1 medium (about 6 oz (170 g)) onion, chopped
- 2 tbsp (30 g) iru (locust beans)
- 2 tbsp (15 g) ground crayfish
- 2–3 scotch bonnet peppers (aji or habanero), finely chopped, adjust to taste
- 6 cups (1.4 L) beef stock or water
- 4 cups (about 120 g) bitterleaf, washed thoroughly and blanched (see note)
- 1/2 cup (60 g) achi powder (or 7 oz (200 g) boiled cocoyam mashed as traditional thickener)
- 2 seasoning cubes (e.g., Maggi) or to taste
- Salt to taste
- Fresh ground pepper to taste

Show original ingredient measurements

- 1 lb (450 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked fish, deboned and flaked
- 6 oz (170 g) stockfish (dried cod), soaked until pliable and shredded
- 8 oz (225 g) shaki (cow tripe), cleaned and parboiled
- 1 cup (240 ml) palm oil
- 1 medium (about 6 oz / 170 g) onion, chopped
- 2 tbsp (30 g) iru (locust beans)
- 2 tbsp (15 g) ground crayfish
- 2–3 scotch bonnet peppers (aji or habanero), finely chopped, adjust to taste
- 6 cups (1.4 L) beef stock or water
- 4 cups (about 120 g) bitterleaf, washed thoroughly and blanched (see note)
- 1/2 cup (60 g) achi powder (or 200 g boiled cocoyam mashed as traditional thickener)
- 2 seasoning cubes (e.g., Maggi) or to taste
- Salt to taste
- Fresh ground pepper to taste

Instructions

1. Prepare ingredients: If using stockfish, soak until soft and shred. Parboil beef and shaki in water with a little salt for 20–30 minutes, then drain and set meat aside. Blanch bitterleaf in boiling water 1–2 minutes, rinse under cold water, squeeze to reduce bitterness and chop finely.
2. Build the soup base: In a heavy pot, heat palm oil over medium heat until hot but not smoking. Sauté chopped onion until translucent, then add iru (locust beans) and ground crayfish; stir 1–2 minutes to release aroma.
3. Cook meats and simmer: Add the parboiled beef and shaki to the pot with beef stock (or water). Bring to a simmer, add shredded stockfish and smoked fish, then add seasoning cubes and ground pepper. Simmer 15–20 minutes to meld flavors.
4. Thicken and finish: Stir in achi powder (or mashed cocoyam) dissolved in a little water to avoid lumps; simmer until soup thickens slightly, about 5–8 minutes. Add the blanched, chopped bitterleaf and adjust salt and heat. Simmer another 5 minutes to integrate.
5. Final adjustments: Taste and balance seasoning. Remove from heat and allow to sit 5 minutes before serving. Serve hot with pounded yam, fufu, or boiled yam.