Cooking Anambra Bitter leaf soup/Ofe Onugbu using local ingredients.

Author Avatar

Tastebudzng

Joined: Apr 2024
Spread the love

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.


#Tastebudzng #Tastebudz #HowtoCook #Nigerianfood #Tastebudzkitchen #Nigeriansoup #recipe #DaddyFreeze

source

Reviews

0 %

User Score

0 ratings
Rate This

Sharing

Leave your comment

Your email address will not be published. Required fields are marked *

20 Comments

  1. 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.

  2. 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.

  3. 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 👍🏾❤️😍

  4. 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