Bitter Leaf Soup

Ingredients

• Assorted meats (e.g., beef, goat, chicken) (2 cups, cut into bite-sized pieces)
• Salt (to taste)
• Seasoning cubes (2-3)
• Fresh or dried pepper (2-3, blended (to taste))
• Dry fish (1 cup, cleaned)
• Stockfish (1 cup, soaked and cleaned)
• Crayfish (1/4 cup, ground)
• Onion (1 large, chopped)
• Palm oil (1 cup)
• Bitter leaf (2 cups, washed and chopped)
• Uziza leaves (optional) (1 cup, washed and chopped)

Instructions

1. In a large pot, add the assorted meats, chopped onions, seasoning cubes, and salt. Cover with water and boil until the meats are tender, about 30-40 minutes.
2. Once the meats are tender, add the stockfish and dry fish to the pot. Continue boiling for another 10 minutes, allowing the flavors to meld.
3. In a separate pot, heat the palm oil over medium heat. Add the remaining chopped onions and sauté until they become translucent, about 3-5 minutes.
4. Stir in the blended pepper and ground crayfish, cooking for an additional 5 minutes to release their flavors.
5. Carefully transfer the boiled meats, stockfish, and dry fish into the pot with the palm oil mixture. Stir well to combine all the ingredients.
6. Add the washed bitter leaves and uziza leaves (if using) to the pot. Stir and let the soup simmer for 15 minutes, allowing the flavors to infuse.
7. Taste the soup and adjust the seasoning with additional salt or seasoning cubes if needed.
8. Serve hot with your choice of swallow, such as pounded yam, eba, or fufu.