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Ofe-onugbu ie Bitter leaf Soup by Nkiru ekwunife

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• Smoked Fish 
• Cocoa Yam (Thickener) 
• Fresh/Dry pepper (grounded) 
• Assorted meat of your choice 
• Bullion cubes (Knorr) 
• Salt • Bitter leaf 
• Crayfish (grounded) 
• Stock Fish 
• Dry Fish 
• Palm oil
• Ogiri Igbo 
• Dry prawns (Optional) 

• Wash bitter leaf for about 15-20mins, if you are using the fresh ones, add a bit palm oil to it and add water during washing and pour away the water, repeat process to ensure that the bitter taste has been removed. 

• Wash and boil Cocoa-Yam for 10-15mins till soft, remove from the pot and peel off the back, use pestle and mortar to pound, add palm oil in measured quantities and pound till for paste or using a food processor. Tips: Adding palm oil to your cocoa yam during pounding using mortar and pestle allow it to easily pound quickly forming a taste without lumps. 

• Wash Stock Fish with warm water and wash Assorted meat properly. Season your assorted meat and stock fish with your Knorr cubes and boil together for at least 15-20mins till it becomes tender. Add water periodically to ensure you have enough meat stock. Add your pepper, Ogiri, Salt, Dry fish, Dry prawns and grounded Crayfish and allow to cook for 5mins before adding your cocoyam paste in measure quantities to your pot. At this point, you can still add palm oil and taste for Salt. Allow to shimmer for 10mins till you have desired thickness. 

• Add your washed Smoked fish and stir, add your washed bitter leaf and stir properly and allow to shimmer for 5mins. Bring down and serve with hot pounded fufu ie Akpu

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