Bitterleaf Soup

Name: Bitterleaf Soup
Yield: 400.00 ml
Cuisine: Nigeria
Ingredients: 100.00 g Fresh bitter leaf (Vernonia amygdalina — washed and squeezed repeatedly to correct bitterness level; too little = unpleasant; too much = identity lost; the art is the middle ground); 200.00 ml Ground fresh cocoyam (ede — Igbo traditional soup thickener; dissolves to produce thick creamy consistency; replaces commercial cornflour), palm oil and assorted meats; 30.00 g Stockfish, crayfish and Scotch bonnet

Bitterleaf Soup from Nigeria: explore its ingredients, nutrition facts, 410 calories per serving, and cultural origin.

Bitterleaf Soup — Nigeria

Bitterleaf soup is a dark Igbo soup made with fresh bitter leaves, cocoyam, and assorted meats, requiring careful washing for flavor.

Foods: Bitterleaf Soup

100.00 g Fresh bitter leaf (Vernonia amygdalina — washed and squeezed repeatedly to correct bitterness level; too little = unpleasant; too much = identity lost; the art is the middle ground)
200.00 ml Ground fresh cocoyam (ede — Igbo traditional soup thickener; dissolves to produce thick creamy consistency; replaces commercial cornflour), palm oil and assorted meats
30.00 g Stockfish, crayfish and Scotch bonnet