How to Prepare Bitterleaf Soup (And Where to Buy Fresh Leaves in UK)

Bitterleaf soup — ofe onugbu in Igbo — is one of the most beloved soups in the Igbo culinary tradition. Rich, distinctive, slightly bitter, and deeply satisfying, it is the kind of soup that tastes like home with every mouthful.

If you're in the UK and wondering how to make proper bitterleaf soup with fresh leaves, the right cuts of meat, and authentic seasoning, this is your complete guide.

What is Bitterleaf Soup?

Ofe onugbu (bitterleaf soup) is a traditional Igbo soup made with washed bitter leaves, assorted meats (including ponmo and shaki), cocoyam as a thickener, palm oil, crayfish, and stockfish. The signature is the residual bitterness of the leaves , not overwhelming, but present and intentional.

It is different from ofe owerri (which uses ugu and oha) and from edikang ikong (which uses ugu and waterleaf). Bitterleaf soup stands alone in its character.

Full Bitterleaf Soup Ingredient List

Fresh bitterleaf — 500g (washed and squeezed): Niyis Fresh Vegetables
Goat meat or beef — 500g: Frozen Goat Meat 1kg
Shaki (beef tripe) — 500g: Frozen Beef Tripe (Shaki)
Stockfish (okporoko) — as needed: Niyis Meat & Seafood
Cocoyam — 6–8 medium pieces (for thickening): Niyis Grocery
Palm oil — 200ml: Niyis Oils
Crayfish — ground, 3 tbsp: Niyis Spices
Iru (locust beans) — 2 tbsp: Niyis Grocery
Scotch bonnet — 2–3: Fresh Mixed Hot Peppers
Onion — 1 large
Seasoning cubes, salt, uziza seeds (optional): Niyis Spices

How to Wash and Prepare Fresh Bitterleaf

This is the most important step, and the one most people get wrong. Here's how to properly prepare fresh bitterleaf:

Separate the leaves from the stems
Rinse under cold water to remove dirt
Grab a handful and rub the leaves together vigorously, they'll release a green bitter juice
Squeeze out the juice — rinse with water
Repeat this 3–5 times depending on how bitter you want the final soup
The leaves should be a darker green and significantly reduced in volume
Set aside

For a deeper dive into bitterleaf preparation, see: Bitterleaf in the UK: Fresh vs Dried (What You Should Choose).

Step-by-Step: How to Cook Bitterleaf Soup

Step 1: Cook the Cocoyam (Thickener)

Peel, wash, and boil cocoyam until very soft (30–40 minutes)
Pound in a mortar until smooth, or blend — this is your thickener (ofor cocoyam)
Set aside

Step 2: Cook the Meats

Wash goat meat and shaki separately
Season with onion, seasoning cubes, salt, curry
Parboil: shaki first (needs 1 hour), goat for 30–40 minutes
Soak stockfish in hot water until softened (20–30 minutes)

Step 3: Start the Soup Base

In a large pot, add the cooked meats (and their stock)
Add palm oil
Add blended or roughly ground scotch bonnet pepper
Stir, cover, and cook on medium heat for 10 minutes

Step 4: Season

Add crayfish, iru (locust beans), uziza seeds if using
Add seasoning cubes and salt to taste
Add stockfish
Cook for another 10–15 minutes

Step 5: Thicken the Soup

Add the pounded cocoyam in small lumps to the pot
Do NOT stir immediately — let it dissolve naturally for 5 minutes
Then stir gently to incorporate — this thickens the soup
Add more stock if too thick

Step 6: Add Bitterleaf

Add the washed and squeezed bitterleaf
Stir into the soup
Cover and cook for 5–7 minutes — do not overcook the leaves
Taste and adjust salt/seasoning

Step 7: Serve

Serve with pounded yam, eba, fufu, or semolina. Bitterleaf soup also goes beautifully alongside Nigerian jollof rice for a full Nigerian spread.

Common Mistakes to Avoid

Over-washing the bitterleaf — you want some residual bitterness
Not cooking cocoyam long enough — it must be completely soft to pound smoothly
Adding bitterleaf too early — it will overcook and turn mushy
Using bleached palm oil — it should be red and fragrant

Where to Buy Bitterleaf Soup Ingredients in the UK

All the ingredients you need are available from Niyis African Supermarket. Fresh bitterleaf is dispatched every Wednesday. Here's the quick shopping list:

Related Guides

Bitterleaf in the UK: Fresh vs Dried (What You Should Choose)

Make Ofe Onugbu That Tastes Like Home

Bitterleaf soup is a dish where the quality of ingredients matters enormously. The freshness of the leaves, the quality of the meat, the authenticity of the palm oil, each element contributes to the final result. Don't compromise. Order everything you need from Niyis and cook bitterleaf soup that tastes exactly like it should.

Buy Fresh Bitterleaf and Ingredients at Niyis →