Ofe Onugbu is a dish from the Eastern part of Nigeria and is particularly popular among the Igbos. It is a dish that is native to Anambra state in Nigeria.
Ofe Onugbu can be literally translated to mean ‘Bitter Leaf Soup,’ as bitter leaves are the primary (and only) vegetable involved in the cooking of this dish. Another ingredient that makes Ofe Onugbu into the soup that it is, is Cocoyam.
I love bitter leaves and it’s probably one of my favorite native vegetables and so, by extension, I quite enjoy Ofe Onugbu.
To learn how to make Ofe Onugbu, here’s what you’ll need:
Ingredient
- 4-6 medium pieces skinless goat meat
- 4-6 pieces medium pieces honeycomb tripe/shaki
- 4-6 medium pieces cow skin/kpomo
- 3-4 Knorr cubes OR 6-8 Maggi cubes
- 1 cup smoked catfish bits
- 1 cup dried stockfish/kpanla/okporoko bits
- 4-6 scotch bonnet peppers
- 2 cups dried whole crayfish
- 1-2 cups fresh bitter leaves
- 3-4 cups Palm Oil
- 1-2 cups dried cocoyam flour/ede
- 1 small red onion
- 4 garlic cloves
