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Bitter Leaf Broth

Also known as Bitter Leaf Broth (Detox Soup)

Bitter Leaf Broth is a therapeutic Nigerian soup celebrating the medicinal properties of bitter leaf (Vernonia amygdalina) — one of the most pharmacologically well-studied plants in Nigerian traditional medicine. Bitter leaf contains compounds with documented anti-diabetic, anti-malarial, anti-parasitic, liver-protective and cholesterol-reducing properties.

Bitter Leaf Broth, Nigerian cooking

Ingredients

  • 5 big handfuls of fresh bitter leaf (Vernonia amygdalina), washed only 2 to 3 times — retaining therapeutic bitterness
  • Half a medium chicken OR vegetable stock for vegan version
  • 3 Atarodo (hot chilli peppers) — whole
  • 1 teaspoon of ground uziza seeds
  • Half a teaspoon of ground ehuru
  • 1 teaspoon of ground Cameroon pepper
  • 2 big handfuls of ground dried crayfish — optional
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 5 glasses of water

Method

  1. 01

    Preparing the Therapeutic Bitter Leaf. Unlike culinary preparations, wash the bitter leaf only 2 to 3 times — retaining significant bitterness. Squeeze lightly but do not squeeze out the bitter compounds. The bitterness is the medicine.

  2. 02

    Making the Therapeutic Stock. If using chicken, boil in 5 glasses of water with onion, seasoning cubes and salt for 25 minutes. Remove chicken and debone. Use the stock.

  3. 03

    Building the Detox Broth. Bring stock to a boil. Add whole Atarodo, ground spices, ground crayfish if using, remaining seasoning and salt. Simmer for 10 minutes.

  4. 04

    Adding the Bitter Leaf. Add washed bitter leaf directly to simmering broth. Stir through. Cook for 10 to 12 minutes — shorter than the culinary version to preserve more bitter compounds. The broth will turn a deep green. Return chicken meat. Cook 3 minutes. Taste — the soup should be bitter, warming and deeply medicinal.

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