How to Cook Nigerian Bitterleaf Soup with Cocoyam Powder

how to cook bitterleaf soup with cocoyam powder

It has been established that Bitterleaf Soup can be prepared with cocoyam, quaker oats, achi and/or ofo as thickener. On this page, we will see how to prepare Bitterleaf Soup with cocoyam flour. This is best for those who live outside Nigeria and cannot buy cocoyam where you live.

Watch the video: Bitterleaf Soup Cooked with Cocoyam Powder [Video]

Recipes Related to Bitterleaf Soup Cooked with Cocoyam Powder:

Bitterleaf Soup Cooked with Cocoyam Powder Ingredients

  • 3 to 4 handfulls washed bitter leaves
  • 6 tablespoons cocoyam powder
  • 500g beef
  • 300g cow tripe
  • 2 cuts stockfish
  • 2 cuts dry catfish
  • 10 pcs snails
  • 3 cooking spoons palm oil
  • 3 tablespoons crayfish powder
  • 1 tsp ogiri Igbo
  • 2 seasoning cubes
  • Habanero pepper (to your taste)

Notes on the Bitterleaf Soup Cooked with Cocoyam Powder Ingredients

  1. Ensure the bitterleaf is well washed with no single bitterness.
  2. Use a combination of beef and fish to suit your taste and pocket. For instance you can use the following combos of meat and fish:
    • beef and stockfish
    • beef and dry fish
    • beef, cow tripe and stockfish
    • beef, cow tripe and dry fish
  3. In place of beef, you can use goat meat or lamb.
  4. Use beef flavoured seasoning cubes when preparing Bitterleaf Soup.
  5. You can skip snails if you don’t eat it.
  6. Any of the following hot and spicy pepper will do: habanero pepper, scotch bonnet pepper, fresh cayenne pepper. Add to your taste.

Before you prepare Bitterleaf Soup Cooked with Cocoyam Powder

  1. Wash and squeeze the bitterleaves again, see the video below for how to do that.
  2. Mix the cocoyam powder with warm water till you get the consistency shown in the video below.
  3. Grind the pepper.
  4. Wash all the ingredients thoroughly.
  5. Soak the dry fish and when soft, clean, debone and break into pieces.

Directions for making the Bitterleaf Soup Cooked with Cocoyam Powder

  1. Cook the beef, snail, cow tripe and stockfish with the seasoning cubes till soft.
  2. Take out the stockfish, debone and break into pieces.
  3. With about 2.5 litres of water in the pot, add the crayfish, dry fish, stockfish, ogiri Igbo, pepper, cocoyam paste (in small scoops), palm oil and bitter leaves, cover and start cooking on high heat.
  4. Keep an eye on it and stir the bottom of the pot from time to time if necessary.
  5. When the cocoyam completely dissolves, taste for salt and add some if necessary.
  6. When the Bitterleaf Soup has thickened to your liking, take it off the stove.

Serve with any Nigerian Fufu meal especially Cassava Fufu (Akpu). Wtah the video below for a vicual of how to prepare this Bitterleaf Soup with Cocoyam Flour.