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Ofe Utazi

Also known as Ofe Utazi (Bitter Herb Soup)

Ofe Utazi is a niche but deeply traditional Igbo soup made with utazi leaves (Gongronema latifolium) — a slightly bitter, aromatic herb that is primarily used in small quantities as a flavouring agent in other soups but here takes the starring role. Utazi has a distinctive bitter-sweet flavour profile and is known in Igbo traditional medicine for its digestive and blood-sugar-regulating properties.

Ofe Utazi, Nigerian cooking

Ingredients

  • 3 big handfuls of fresh utazi leaves (Gongronema latifolium), finely shredded
  • Half a small chicken or a big handful of beef
  • 2 big handfuls of stockfish, soaked
  • 1 big handful of smoked fish, soaked and deboned
  • 2 cooking spoons of red palm oil
  • 2 big handfuls of ground crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 2 cooking spoons of ground egusi — optional thickener

Method

  1. 01

    Cooking the Meat. Season and cook meat and stockfish with onion, salt and seasoning cube for 25 to 30 minutes. Reserve stock.

  2. 02

    Building the Soup. Heat palm oil in a pot. Add blended Atarodo and fry for 5 minutes. Add reserved stock, ground crayfish, cooked meat, stockfish and smoked fish. Season with remaining seasoning cubes and salt. Bring to a simmer.

  3. 03

    Adding Egusi (optional). If using egusi as a thickener, mix with water to a paste and add to the soup. Cook for 8 minutes until incorporated.

  4. 04

    Adding the Utazi. Add the finely shredded utazi leaves to the soup. Stir through. Cook for just 8 to 10 minutes — utazi becomes very bitter if overcooked. The finished soup should be pleasantly bitter with a distinctive aromatic quality. Taste and adjust salt. Serve hot.

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