Cooking Anambra Bitter leaf soup/Ofe Onugbu using local ingredients.
Cooking Anambra Bitter leaf soup/Ofe Onugbu using local ingredients.
Using local ingredients: cocoyam paste/ede ogiri/ local seasoning, assorted meat, stock fish, dried fish and freshly washed bitter leaf.
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#Tastebudzng #Tastebudz #HowtoCook #Nigerianfood #Tastebudzkitchen #Nigeriansoup #recipe #DaddyFreeze
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This is exactly how my mum thought me..bitterleaf goes into the pot before the cocoyam
The talking is too much
Very nice and educating
Nice video but you talk too much abeg
Aybo woman u.tok too much cook.pls
Goooood
Watched many videos on how to make this soup, but never satisfied because they all added cocoyam before the bitterleaf, yours is just the perfect way of making bitterleaf soup.
Looks really good.I haven’t seen the making of the cocoyam paste in any of your videos .pls do make one
Damn, daddy freeze is a lucky man…..I have been looking for an authentic way to prepare this soup for my wife.
I didn't know the bitter leaf comes before the cocoa yam….that's a first….I am so doing this stuff when I get home….thanks tastybudz.
Does adding ogili and stock fish not make your house/apartment smell like butt?
The pot looks ratchet. Soup looks good anyways
I am Enugwu ukwu in Anambra, we add palm oil directly into the soup. We add oil in ede when pounding it so you can see the lumps (mgburu), we don't want the cocoyam lumps in our soup.
You are there dear sis! I ma ife akoro. Yes ooo, that's original Anambra bitter leaf soup.
Can I use yam instead of cocoyam?
Can't get cocoyam here in the UK.
Y add bitter leave before cocoyam
I like this way..Thanks
Delicious soup, this is correct Anambra bitter leaf no onions
Beautiful job 👏madam olobe lo loko no wonder Daddy freeze is always saying tastebudz tastebudz !🤣 I now know why ,you’re wonderful woman enjoy your home 👍🏾❤️😍
Look tasty. How long do you cook the cow skin?
This is the method I learnt from my mom and certainly the best way. Everything looks perfect except that the thickener doesn’t look like cocoyam to me. That’s certainly not a fresh pounded ede IMO with its coarse texture like fried egusi. Overall the soup looks delicious