As an Igbo lady I love this soup so much, it's my first soup learnt from my mum. The secret of a well thicken bitter leaf soup is "Ede and ogiri" my mama say's that alot.

Ingredients:

1. Assorted meats (Beef, goat meat, snail, Ponmo, Shaki are ideal)
2. 15 Medium Size Cocoyam (Ede)
3. 2 handful Bitter leaves (washed)
4. 1 Cooking Spoon Palm oil
5. 2 dry Fish
6. 1 stock fish(okporoko)
7. 2 handful crayfish
8. 2 Tablespoon Ogiri igbo
9. 4 piece yellow pepper
10. 1 Tablespoons Ground black pepper or 3 Scotch Bonnet blended
11. 3 Bouillon Cubes (maggi crayfish)
12. to taste Salt

Steps

1. Boil your proteins, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef, stock and dry fish. Leave to cook till soft….lastly add the snail

2. While boiling my meat I Thoroughly Wash my Bitter leaf then boil to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after this process.

3. Boil the Cocoyam with the skin on. boil till tender, this should take roughly 15 minutes on high heat

4. When they are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender or food processor till smooth, then set aside…

5. Then add the blended cocoyam to the boiling meat stock Add palm oil, ogiri, pepper and grounded crayfish  cover and leave to cook until the cocoyam lumps are well dissolved. !

6. Add bitter leaves, maggi & salt to taste, do not mix immediately leave to simmer for 5 minutes then now mix. soup is ready. Enjoy with fufu😉