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Ofe Onugbu Efik Version

Also known as Ofe Onugbu Efik Version (Cross River Bitter Leaf Soup)

The Efik and Cross River version of Bitter Leaf Soup is a fascinating example of how the same base ingredient — the bitter leaf (Vernonia amygdalina) — is interpreted differently across Nigeria's cultural boundaries. Where the Igbo Ofe Onugbu (Recipe #050) uses cocoyam or egusi as a thickener and relies on ogiri for its fermented depth, the Efik version incorporates the characteristic Delta spice elements — atama, ehuru and oburunbebe — giving the familiar bitter leaf soup a

Ofe Onugbu Efik Version, Nigerian cooking

Ingredients

  • 5 big handfuls of fresh bitter leaf (onugbu), washed and squeezed 5 to 6 times
  • Half a medium goat or big handful of assorted beef
  • 2 big handfuls of stockfish, soaked
  • 2 big handfuls of smoked catfish, soaked and deboned
  • 1 big handful of periwinkles, cleaned
  • 3 cooking spoons of red palm oil
  • 4 medium cocoyams, boiled and pounded — for thickening
  • 3 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 2 big handfuls of dried atama leaves, crumbled
  • 1 piece of oburunbebe stick
  • 1 teaspoon of ground ehuru
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Preparing the Bitter Leaf. Wash and squeeze bitter leaf thoroughly in 5 to 6 changes of water until pleasantly bitter. Set aside.

  2. 02

    Cooking the Meat. Season and cook meat and stockfish in water with onion, salt and seasoning cube for 30 to 35 minutes. Reserve stock.

  3. 03

    Preparing Cocoyam Thickener. Boil cocoyams until very soft. Pound to a smooth paste. Set aside.

  4. 04

    Building the Soup with Efik Spices. Heat palm oil in a wide pot. Add oburunbebe stick, crumbled atama leaves and ground ehuru. Fry for 2 minutes. Add blended Atarodo and fry 8 minutes. Add all cooked meat, stockfish, smoked catfish and periwinkles. Pour in reserved stock. Add ground crayfish, seasoning cubes and salt. Bring to a simmer.

  5. 05

    Adding Thickener and Bitter Leaf. Add pounded cocoyam pieces to the soup, stirring after each addition. Cook for 10 minutes until dissolved and soup is smooth. Add the squeezed bitter leaf. Stir through. Cook for 12 minutes. Remove oburunbebe stick. Taste and adjust all seasonings. The soup carries the familiar bitterness of onugbu with the distinctive aromatic signature of the Efik spices — a truly unique combination. Serve hot.

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