Ofe onugbu (Bitterleaf Soup)

Delight in the robust flavors of Nigerian Bitterleaf Soup, a traditional dish rich with chopped bitterleaf, Vchunks, and aromatic spices. Thickened with cocoyam and seasoned to perfection, it's a savory delicacy best enjoyed with fufu or pounded yam, offering an authentic taste of Nigerian cuisine."

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes


Servings: 1
  • 2 cups
    Bitterleaf washed and chopped
  • 150 g
  • 8 small
  • 2 tsps
    Turmeric  paste 
  • 2 tbsps
    Palm oil
  • 1 medium
    Onion finely chopped
  • 2-3
    Scotch bonnet peppers Adjust to Taste
  • Ogiri Igbo 
  • Salt Adjust to Taste
  • Water


  1. Place the Vchunks in a pot. Add water, sliced onions, and salt. Boil until tender.

  2. Blend the peppers and set them aside while the Vchunks are cooking,

  3. Peel and cut the cocoyams into chunks if using. Boil until soft, then pound into a smooth paste.

  4. Once the Vchunks is tender, add the palm oil and allow it to melt into the broth. Stir well.

  5. Add the turmeric and pepper paste. Stir and let it simmer for 10minutes, allowing the flavors to meld.

  6. Add the paste to the soup and stir until well incorporated.

  7. Add the washed and chopped bitterleaf to the soup. If you didn't parboil them, you can add them directly. Simmer for an additional 10-15 minutes.

  8. Taste and adjust the seasoning with salt if needed.

  9. Remove the soup from heat once everything is well-cooked and thickened to your liking


 Parboil and squeeze the leaves to reduce the bitterness of the bitter leaf. Bitterleaf soup is typically served with fufu or pounded yam. Enjoy your delicious Nigerian Bitterleaf Soup!


Courses: Nigerian Meals, Soups
Cuisines: Nigerian
Keywords: Cocoyam thickened soup, How to cook Bitterleaf Soup
Difficulty: Level 3 (difficult)
Cooking time: > 1 hour
Season: General
Number ingredients: 10-15 ingredients, 5-10 ingredients
Taste: Savory, Spicy
Preparation method: Cooking
Type of dish: Soup
Campaigns: VeggieChallenge

About the author

Bola Adeyanju