How to Make Ofe Onugbu (Bitter Leaf Soup)

Ofe Onugbu — Bitter Leaf Soup — is one of the crown jewels of Igbo cuisine, originating from the south-eastern states of Nigeria. Cooked with the distinctive onugbu leaf, thickened with cocoyam, and enriched with red palm oil, stockfish, assorted meats, and the earthy depth of ogiri and crayfish, this is a soup that speaks of home, of family, and of celebration. You will find it steaming at Igbo weddings, new yam festivals, and naming ceremonies, ladled proudly alongside fufu or pounded yam at Sunday lunches, and gracing the Christmas table with quiet authority. In the UK, it has become a beloved centrepiece at Nigerian community gatherings from London to Birmingham.

What makes Ofe Onugbu so special is its daring, layered flavour. The bitter leaf, carefully washed to tame its edge without losing its soul, brings a distinctive earthiness that no other soup can replicate. The cocoyam gives the broth a rich, velvety body — almost silky — that clings beautifully to every piece of meat and fish. Combined with the smoky sweetness of stockfish, the fermented warmth of ogiri, and the deep umami of ground crayfish, every spoonful is a full, satisfying experience. It is honest, hard work — the kind of soup your grandmother would spend a Sunday morning over — but every single step rewards you.

At Awuf Afro Store, we stock the essential building blocks for your Ofe Onugbu: Banga Palm Oil, Awuf Grounded Crayfish, Awuf Ogiri, cocoyam flour, assorted meat, stockfish, and dried catfish fillet — all available for delivery across the UK. Dried onugbu is coming soon to our shelves too, so watch this space.

Ingredients

Serves 4–6

Method

1. Prepare the stockfish and dried catfish (night before or 2 hours ahead): Soak the PC Stockfish Cod in cold water overnight, or for at least 2 hours, changing the water once. Break into bite-sized pieces, removing any bones. Soak the Awuf Dried Catfish Fillet in warm water for 20 minutes to soften, then clean and flake into pieces. Set both aside.
2. Season and cook the assorted meat (30–40 minutes): Wash the Assorted Meat 1kg and place in a large pot with half the chopped onion, 1 Maggi Star seasoning cube, and salt to taste. Add a splash of water and cook on medium heat for 30–40 minutes until the meat is tender. Add the prepared stockfish in the last 10 minutes so it finishes together. Reserve every drop of the meat stock — this is the soul of the soup.
3. Blend the pepper base (5 minutes): Blend the scotch bonnet peppers with the remaining chopped onion until completely smooth. Set aside.
4. Prepare the cocoyam thickener (5 minutes): Mix the Delex Cocoyam Flour (200g) with enough cold water to form a smooth, lump-free paste about the consistency of thick custard. If using ehuru seeds, grind them in a dry spice mill and stir into the paste now.
5. Prepare the bitter leaf (15 minutes): Soak the dried onugbu in warm water for 10 minutes to rehydrate. Then squeeze firmly and rinse in fresh cold water. Repeat this squeeze-and-rinse at least 5 times until the water runs only faintly bitter. The goal is a pleasant earthy edge, not an overwhelming punch. Set the washed leaf aside.
6. Build the soup base (15 minutes): Pour the Banga Palm Oil into a large, heavy-bottomed pot and heat on medium for 3 minutes until melted and fragrant. Add the blended pepper and onion mixture and fry, stirring occasionally, for 10–12 minutes until the raw smell has completely gone and the oil floats clearly to the top.
7. Add the stock and proteins (10 minutes): Pour the reserved meat stock into the pot. Add the cooked assorted meat, stockfish, and prepared dried catfish fillet. Stir to combine and bring to a gentle simmer for 5 minutes so the flavours begin to marry.
8. Season the pot (5 minutes): Add 3 tablespoons of Awuf Grounded Crayfish, 1 teaspoon of Awuf Ogiri, and the remaining Maggi Star seasoning cube. Stir well and taste — adjust salt at this point. Simmer for a further 5 minutes.
9. Thicken the soup (10 minutes): Stir the cocoyam paste once more to loosen it, then pour it gradually into the simmering soup while stirring continuously to prevent lumps. Reduce the heat to medium-low and allow the soup to thicken for 8–10 minutes, stirring every couple of minutes. The finished soup should coat the back of a spoon generously.
10. Add the bitter leaf and finish (5–7 minutes): Stir in the prepared onugbu leaf. Simmer for a further 5–7 minutes until the leaf is tender but still has a little bite. Taste one final time and adjust salt and seasoning as needed. Serve hot with pounded yam, fufu, or eba.

Tips & Variations

• Dried onugbu (bitter leaf) is coming soon to Awuf Afro Store! Until it lands, pick it up at your nearest Nigerian or West African grocery in the UK. Wash it thoroughly — a minimum of 5 firm squeeze-and-rinse rounds. You want the bitterness to mellow to a pleasant background note, not disappear; washing it too many times leaves the soup tasting flat.
• Prefer fresh cocoyam? Peel and boil 5–6 medium cocoyams for about 30 minutes until very soft, then pound to a smooth lump-free paste. Add this spoon by spoon in step 9 exactly as you would the flour paste. The texture is even silkier and more traditional — the way it has always been made in the village.
• Make it ahead: Ofe Onugbu deepens beautifully overnight once all the flavours settle. Store in the fridge for up to 3 days or freeze in portions for up to 3 months. Reheat gently on the hob with a small splash of water, stirring well.