Ofe Nsala (White Soup)

Hello all and happy Monday.

The last few weeks have been a busy one as the kids have been on holiday and also i have been making some major organisation with the home and also the business. Hope you all enjoyed the Easter break like i did. Today’s recipe is White Soup.

White soup is called Ofe Nsala by the igbos and Afia Efere by the Calabar people. This is one very popular soup in Eastern Nigeria. Why is it called white soup you might want to know. It’s because it does not make use of palmoil and hence the pale look of the soup compared to soups made with palm oil.
This soup is easy to prepare and delicious. It is traditionally made with catfish. For this recipe, I made use of seafood only including the traditional catfish but you can add meat and chicken if you like.

This soup is one of the easiest and fastest to prepare. Just like Ila asepo and what’s more? it’s delicious!  Let’s get cooking:

INGREDIENTS

2 Catfish

Few pieces Smoked fish

Few pieces Stock fish ( I used fillet)

3 tablespoons Ground crayfish

Few pieces Fresh Prawns

1 wrap Ogiri

2 stock cubes

1 tablespoon blended Uziza seeds or peppersoup spice

Yam cubes or yam powder

Uziza or Basil leaves

Salt

DIRECTIONS

1) Prepare the thickener by boiling the yam cubes and pounding. If using fresh yam check out how to pound yam in food processor HERE.

If using yam powder, add hot water to yam flour and turn till it forms smooth paste then set aside

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2) In a pot, add 3 cups of water then add the stock fish and smoked fish fillet.

IMG_50723) Add ground pepper, crayfish, stock cubes, uziza seeds and ogiri and leave to boil for 10 minutes

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IMG_50804) Add fresh prawns, taste for salt and adjust according then add the yam paste in small lumps , cover and leave to cook for another 5-10minutes or till yam dissolves

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5) The yam paste will be dissolved by now, add in the catfish, crayfish, scotch bonnet and uziza leaves.

IMG_5101 Leave to cook for another 10 minutes then take off heat.

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That’s Ofe Nsala done.

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Yummy

Ofe nsala

Enjoyafia efere

Enjoy with pounded yam, or any swallow of choice.

white soup

Don’t forget to feedback when you try this recipe. I love reading from you so please don’t hesitate in leaving comments. Also follow me on Instagram HERE,

Till my next post,

Love,

K

“Put your heart, mind and soul into even your smallest acts. This is the secret of success”- Swami Sivananda

 

K’s Cuisine Product Range

Hello K fam,  How are you all doing? I am well and hope you are too.

I am happy to announce to you that I am finally launching the K’s Cuisine range! I have been working on this for many months and few weeks ago i revealed the plan to my friends on facebook and instagram fans. I took my time on this and i can tell you it took detailed planning over many months. I am glad to be finally making this post to inform you.

What are these products you may ask. These products ranges from spice and seasonings to cakes and bakes. The aim is to bring quality and affordable spice and seasonings to your kitchen. The products are tried and tested and involved painstakingly developing the perfect recipe. Among the products launched are the K’s Cuisine Bakes which include K’s Cuisine Scotch bonnet Cake and Chinchin and K’s Cuisine Spice and Seasoning range consisting of Suya Spice, Peppersoup spice, Nigerian Soup seasoning, Bay leaves, Curry powder and Jollof Seasoning.

K's Cuisine Spice Range

Our Products also comes in refill packs. Same great products, lesser packaging to save you money.

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These products have been carefully produced and packaged to high standard. All ingredients are carefully sourced and only the freshest ingredients used. They are produced under strict hygiene conditions and packaged to ensure it gets to you in very good condition. I do not compromise on quality and satisfaction is guaranteed with K’s Cuisine.

Where to buy these products? Where else to first launch sale of these products than where K’s Cuisine started? Oh Yes you can shop for K’s Cuisine products on this website. Just use the menu to navigate to ‘shop’ or type in www.kscuisine.com/shop in your browser. You can also buy at K’s Cuisine Nigerian restaurant at 664 greenlane, Goodmayes. London. Ig3 9rx.

Where else can you shop for these products aside from the website and K’s Cuisine restaurant? They will be available in afro carribean  shops in Essex and some parts of London and as time goes on more distribution nationwide. Will be sure to keep you informed.

Thank you for your support, encouragement and prayers and I am looking forward to your continued support as K’s Cuisine take another step into serving you better, and working towards being your one stop place for culinary solutions.

In appreciation of how awesome you all have been I am giving away free K’s Cuisine Bay leaves with any order of K’s Cuisine Spice or seasoning. Keep the Orders rolling in fam.

Thank you and lots of love from

K’s Cuisine team

Igbagba Ofofo (Okro Peppersoup)

Urhobo wadoo!

I had to hail  because this yummy  okro pepper soup recipe is from Urhobo people of Nigeria. Let’s give it to them some badass delicacies came from that place. Igba ofofo is one of them. Delicious, simple, spicy and healthy.

This soup is basically combination of pepper soup and okro and it makes no use of Oil. It is flavourful and spicy. You can eat igbagba ofofo on it’s own or with any swallow but it’s traditionally eat with starch and ripe plantain (Eguoo) or Plantain and yellow garri (Eguoo eba). Below is how I cook Okro pepper soup. Cook with me guys:

Okro peppersoup

Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

25 pieces Okra (ladyfingers)

1 tablespoon Pepper soup spice

2 Stock cubes

Assorted meat (shaki, ponmo,  beef, etc)

Smoked fish

Smoked Prawn

Fresh Prawn

Fresh fish (Optional)

Stock fish (Panla)

Ugu leaves

1 tablespoon Cayenne Pepper

1 scotch bonnet (rodo) (chopped)

Scent leaves or Basil (Efirin)

Salt

DIRECTION

1) Wash the Okro and grate or blend into small cubes.
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I personally blend Okro. I wash, cut each into 2 or 3 and blend in the blender . Then hancut a small portion for aesthetic purpose.IMG_3977 After blending.. IMG_3996 2) Boil the beef , when soft add in the boiled assorted meat, smoked fish, stock fish and smoked fish. Cover and leave to cook for 5 minutes for the flavours to combine.

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Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro peppersoup.

3) Add the pepper soup spice

okro peppersoup

4) Followed by the Cayenne pepper and grounded crayfish and leave to cook for 5 minutes.
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5) Add the grated or blended okro
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6) Followed immediately by Ugu and scent leaves
IMG_0416 Do not cover pot after okro has been introduced into the pot

7) Stir, taste for salt and seasoning, adjust accordingly, add the chopped scotch bonnet and simmer for 3 minutes.

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Don’t overcook if you want okro green and resilient. The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat.

okro peppersoup

10) That’s Igbagba ofofo (Okro peppersoup) ready.

Okro peppersoup

Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid. Like I mentioned earlier it’s traditionally eaten with Eguoo or Egoo Eba.

igbagba ofofo

Bon appetit

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“One cannot think well, love well, sleep well, if one has not dined well” -Virginia woolf

Assorted Meat Pepper Soup

Pepper Soup is legendary no jokes. This soup right there gives joy. Pepper soup is made up of stuff Yoruba people call ‘onishe meje muri kan’ 😂 meaning Seven ailment, One cure. Pepper soup is regarded as badass like that! If you have flu, pepper soup is the go to, malaria? Pepper soup…eermm it might not cure malaria but then the hotness and spiciness of this soup will stimulate tastebuds. Let’s just say pepper soup is bae

Pepper Soup is spicy and hot broth and it’s made from stock and spices. It is commonly served in parties, restaurants and bars as appetiser but can be eaten as a meal. There are different types of pepper soup named by what is used in making. For example if using fish, it is called fish pepper soup, if chicken chicken pepper soup and if using assorted meat, it is then called assorted meat pepper soup. Find below my take on assorted meat peppersoup. Let’s cook:

Assorted meat peppersoup

Preparation time: 15 minutes

Cooking time: 75 minutes

Total time: 90 minutes

INGREDIENTS

Beef

Shaki (Tripe), Cowleg, Kidney, any other offal of choice

1 tablespoon Cameroon pepper

2 tablespoon Cayenne Pepper

3 Stock Cubes

2 tablespoon Peppersoup spice

2 litres Water

Scent or Basil leaves

1 tablespoon Crayfish

DIRECTIONS

1) Boil the offals and cut into bite size

Assorted meat

As a rule I always boil offals seperately from beef

2) Add the beef or goat meat in a pot, add chopped onion, stock cubes and salt and leave to boil.

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3) When goat meat is tender, sieve the stock into a pot

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4) Add the chopped assorted meat into the stock

Assorted Meat

5) Add cayenne pepper,

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5) Add Cameroon pepper and pepper soup spice .

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6) Add water, cover the pot and leave to boil for 20 minutes

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7) Add some scent or basil leaves, the crayfish and leave to boil for another 10 minutes. Serve hot and enjoy.

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Pepper soup

Bon appetit

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Ila elegusi asepo (Okro egusi soup)

I sometimes cook okro with egusi and most people do that too but not to ila asepo so I decided to turn ila asepo up a notch. I introduced egusi into it and I loved it. It tasted so yummy.This soup is so delicious that i almost finished the soup at one sitting. I also made the ewedu version HERE for my hubs who doesn’t eat okro. Find below K’s Cuisine Ila egusi asepo. Let’s get cooking..

DIRECTION

1) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside.

2) Wash the Okro and grate, cut or blend into small cubes. If blending, be careful to blend with minimal water.

I usually blend some and cut some

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3) Boil the beef with maggi cube and salt.

Tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water.

4) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish, palm oil, prawns and crayfish. Cover and leave to cook for 2 minutes.

 Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.
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 5) Add Palmoil, pepper,ogiri and locust beans and leave to boil for 3-5 minutes
ila egusi asepo
 6) Mix egusi with blended onions to form a thick paste and roll into small balls. Drop the egusi balls in the soup.

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7) Cover and leave to cook for 10-15mins.

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8) Add in the grated or blended okro.

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Do not cover pot after okro has been introduced into the pot and be careful not to overcook the Okro.

9) Taste for salt and seasoning, adjust accordingly, add spinach, reduce the heat and let simmer for 5 minutes.

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10) That’s  Ila egusi alasepo done. It was so yummy and this will be a regular for me now.

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Enjoy with pounded yam, Eba, Amala, Semo or any other solid.

Ewedu Asepo

There is Palava sauce, Yorubas have ewedu asepo, and I present to you ewedu egusi asepo. This recipe came about because I made ila asepo with egusi (recipe HERE). My husband doesn’t eat okro and I thought oh then let me make him ewedu version of the okro and that was what I did. Truth be told I couldn’t stop licking his soup. It was so good and I’m glad not only did I come up with okro egusi asepo, I did ewedu egusi asepo and both tasted amazing! Don’t just take my words for it. Try it yourself. Infact I will be cooking my ila and ewedu asepos with egusi henceforth. So ladies and gentlemen, I present to you my ewedu egusi asepo!

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

INGREDIENTS

Beef

Stock fish

Ewedu

Palmoil

Blended pepper

Stock cubes

Iru (locust beans)

Egusi

Salt

DIRECTION

1) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside.

3) Pick the ewedu leaves, rinse and blend.

3) Boil the beef with maggi cube and salt.

Tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water.

 4) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish, palm oil, prawns and crayfish. Cover and leave to cook for 2 minutes.

 Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.
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 5) Add Palmoil, pepper and locust beans mixture and leave to boil for 3-5 minutes
ila egusi asepo
6) Mix egusi with blended onions to form a thick paste and roll into small balls. Drop the egusi balls in the soup.

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7) Cover and leave to cook for 10 minutes

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8) Add ewedu, stir and taste for salt and seasoning, adjust accordingly and reduce the heat and let simmer for 5 minutes.

ewedu asepo

9) That’s  Ewedu egusi alasepo done.

ewedu asepo

Enjoy with pounded yam, Eba, Amala, Semo or any other solid.

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Bon appetit. For Ila egusi asepo recipe, click HERE.

Seafood Eforiro

Seafood efo riro is efo riro cooked with sea food. For this recipe, I have used 4 different types of fish, peeled and unpeeled prawns. You can use any assorted sea food of choice including crabs. Basically use any seafood that tickles your fancy 🙂

Preparation time : 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

INGREDIENTS

Bell pepper (Tatashe)

Scotch bonnet (rodo)

Onions

Palmoil

Maggi cubes

Locust beans (Iru)

Hake fish

Catfish

Mackerel

Tilapia

Peeled prawns

Unpeeled prawns

Vegetable (I used combination of greens and spinach)

DIRECTIONS

1) Cut, wash and blanch the vegetable.

2) Clean the fish, season with maggi and salt and set aside

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3) Blend coarsely the scotch bonnet, bell pepper and onion.

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4) Heat palm oil in a pot and pour the blended peppers in the heated palm oil, add Maggi cubes, locust beans and leave to cook for 15 minutes.

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5) Add the prawns, fish and any other sea food of choice

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6) Let cook for another 15 minutes. The sauce would have absorbed the flavours of the seafood and it will have minimal fluid.

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7) Add in the vegetable and leave to simmer for 5 minutes

Tip: If you would like the fish intact and not then take them out of the sauce before adding vegetable. After vegetable is cooked you can then introduce back the fish.

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8) Take off heat and that’s it done.

seafood efo riro

9) Full of flavours

seafood eforiro

Seafood eforiro is ready to be enjoyed

efo riro

Served with pounded yam

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You can serve with any swallow of choice, yam, plantain, etc

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You can also enjoy with rice as shown below

Rice with seafood eforiro
Rice with seafood eforiro

Bon appetit

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“You only live once, but if you do it right, once is enough”- Mae West

Otong Soup

Otong soup is Efik version of Okro soup. It is characterised by two main ingredients Okro and Ugwu. Otong soup is nutritious and it is high in iron content. To the Yorubas this is called Ila asepo (with variation). I don’t get tired of okro soup be it Ila asepo, otong soup, Ogbono Okro or plain okro. I just love the way it helps slide swallow all the way down to it’s destination not to mention it’s high nutrient value. You see, okra is good in normalising blood sugar and cholesterol, it contains folic acid, a good laxative, prevents constipation.. I have not even finished with the benefits of Okro not to talk of starting on the other key ingredient Ugwu! i’l not bore you with that now but rather save it for another time but believe me people, Otong soup is good for you..so let’s get cooking:

INGREDIENTS

25 pieces medium sized Fresh Okro (lady fingers)

3 Bouillion cubes (maggi)

Salt

1-2 cooking spoons Palmoil

3-4 red or yellow Scotch bonnet (ata rodo)

1 handful Dry Shawa fish

1/2 cup grounded Crayfish

1/2 cup Prawns Snail (optional)

Few pieces Stock fish (Panla)- optional

1 medium size dry smoked catfish

Beef and assorted meat (shaki, ponmo, etc)

Ugu (Kale is a good substitute)

Uziza (Optional)

DIRECTION

1) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish. IMG_97402) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside. 3) Blend scotch bonnet IMG_1706

4) Wash the Okro and grate or blend into small cubes. If blending, be careful to blend with minimal water.
IMG_1643

I personally blend Okro. I wash, cut each into 2 or 3 and blend in the blender IMG_3977 After blending.. IMG_3996 5) Boil the beef with 1 maggi cube and salt.

K’s Cuisine recommendation: Do not add water to the beef. Beef brings out water when boiling. Just steam on low heat and watch the meat bring out water. IMG_1268 6) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish and snail. Cover and leave to cook for 2 minutes for the flavours to combine.

Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.

IMG_01157) Add the blended pepper and palmoil
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8) Add crayfish and leave to cook for 5 minutes.
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9) Add the grated or blended okro and Ugwu leaves
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 Do not cover pot after okro has been introduced into the pot

10) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.

Don’t overcook if you want okro green and resilient. The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat. otong soup 10) That’s Otong Soup done. ila asepo (okro soup)Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid. Otong soup A Plate full of nutrients and goodness.. Otong Soup I had it with Pounded yam on this occasion Otong Soup Bon appetit Don’t forget to like my facebook page at www.facebook.com/kscuisine ” One cannot think well, love well, sleep well, if one has not dined well” -Virginia woolf

Afang Soup

Afang Soup is another Nigerian soup native to Cross river state people. Like Edikang ikong (recipe HERE), it is a two vegetable soup. Afang soup is cooked with waterleaves and Okazi leaves. It is nutritious, rich in vegetable and protein.

I have wanted to put this recipe on the blog for a while now but wasn’t able to get Okazi leaves so you can imagine my pleasure when I bumped into Okazi leaves in my local food store! my plans on making efo riro quickly diverted to making Afang soup and my sister did Oliver twist on the soup..lol. Yes Afang soup is that delicious and if you haven’t eaten it before, do so and be the judge yourself. For now, cook with me:

Preparation time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

INGREDIENTS

Beef

Assorted meat

Stock fish

Smoked Catfish

Periwinkle

Prawns

Grounded crayfish

3-4 pieces scotch bonnet (rodo)

3-4 maggi cubes

Salt

4 cups Okazi leaves

2 cups waterleaves or spinach

1-2 cups Palmoil

DIRECTIONS

1) Blend the scotch bonnets with half of the onions.
2) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.
3) Boil the offals ( shaki, ponmo,etc) seperately and set aside.
4) Boil the beef with 1 maggi cube, the remaining half of the chopped onion and salt.
Remember K’s Cuisine tip not add water to the beef. Beef brings out water when boiling. Just steaming on low heat and watch the meat bring out water.
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5) While beef is boiling, soak the Okazi leaves in hot water for few minutes to soften.
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6) Pound or blend the soaked Afang leaves.
You can use blender or food processor or mortar and pestle. I used blender.
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7) When beef is tender there will be stock in the pot from the beef. Add the assorted meat, smoked fish and dried prawns. Cover and leave to cook for 5 minutes.
Tip: If stock is too much in the meat after boiling, take out some of it.
IMG_9705 8) Add Pepper, palmoil and crayfish and leave to cook for another 5 minutes.
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Add crayfish
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9) Add the periwinkle and/or snail then add the waterleaves and leave to cook for 2  minutes on medium heat. The waterleaves will emanate fluid into the soup but don’t be alarmed as Okazi will soak most up.
I didn’t use Periwinkles on this occasion as I had none available
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10) Add the Afang leaves, grounded crayfish and adjust for salt to taste.
The Afang leaves takes up some of the fluid and the soup has minimal liquid at this stage.
Afang soup
11) Leave soup to simmer for 6 minutes.
Don’t be alarmed if your soup turns dark this is due to Okazi leaves as its a dark green vegetable.
Afang
That is Afang Soup cooked.
Afang soup
Enjoy with any swallow of choice such as Eba, Semo, Amala (HERE) or Pounded yam (HERE)
Afang soup
Yummy Yummy Afang Soup. Efik people, I salute 🙂
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You can substitute waterleaves with spinach or watercress but to make this Afang soup you have to use Okazi leaves.
That’s it today people. Till my next post, eat well and live well.
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“Let food be thy medicine and medicine be thy food”- Hippocrates

Ofe Onugbu (Bitterleaf Soup)

Ofe Onugbu is a popular soup in the Eastern region of Nigeria. It is the Igbo bitterleaf soup and the key ingredient for this soup as the name implies is Onugbu (bitter leaves) with cocoyam used as thickener for the soup.

I enjoy bitter leaf soup and it amuses me when people say they don’t like bitter leaf soup because it’s bitter. Yes. Bitterleaf itself is bitter. Infact, very bitter! but well washed bitter leaves and well prepared bitter leaf soup should not be bitter. The Yoruba saying that goes ‘ Adun loun gbeyin ewuro’ ( sweetness ends bitter leaf) is so spot on. There is this sweetness that lingers at the back of your throat when eating bitter leaf soup and it’s just wonderful. Bitter leaf soup is delicious and has been said to be medicinal.
I was going to first make a post on how to wash bitterleaves but I couldn’t lay my hands on fresh bitterleaves and I have postponed putting this up for too long. Here I used the ready washed bitterleaves but I promise to make a post on how to wash bitterleaves as soon as I get my hands on fresh bitterleaves. For now, let’s get cooking..

Preparation time: 15 minutes

Cooking time: 50 minutes

Total time: 65 minutes

INGREDIENTS

Beef and assorted meat

Smoked catfish

Stock fish

1/2 cup Grounded crayfish

1 cup Palm oil

3 pieces Scotch bonnet or 2 tablespoons grounded dry pepper

3-4 Stock cubes

Salt

3 big corns Cocoyam

Bitter leaves (well washed and squeezed)

Ogiri

DIRECTION

1) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.

2) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside then boil beef in a separate pot.

Remember my tip on not adding water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water.

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3) While beef is boiling, Wash the cocoyams, cover with water in a pot and put on separate burner to boil.

You can also peel the cocoyam before boiling if that’s what you’d prefer.

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4) When Cocoyam is cooked and soft, make it into a smooth paste.

This is the part where one is meant to get out the mortar and pestle to pound the cocoyam into a smooth paste but as a 21st century woman who loves easy, I brought out my food processor instead 🙂 . If you do not have a food processor you can also use blender.

IMG_4515See..Smooth cocoyam paste in a matter of seconds…

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5) By now, the beef should be tender and there will be stock in the pot from the beef. Add the assorted meat, smoked fish and prawns.

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6) Add grounded crayfish, cover and leave to cook for 2- 5 minutes

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7) Add Palmoil, pepper and ogiri and leave to cook for another 3-5 minutes
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8) Scoop cocoyam paste into the beef, pepper mixture , cover the pot and leave to cook for 5-10 minutes

Cocoyam serves as thickener so quantity depends on how creamy you like Ofe Onugbu. I personally like it very creamy. If you don’t want it so creamy, reduce the quantity of cocoyam used. 

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9) When you open the pot, the cocoyam would have dissolved in the stew. Stir and add in the washed bitterleaves.

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10) Leave to cook for another 10 minutes and take off heat.

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11) Ofe Onugbu is ready.

Ofe Onugbu

Serve with Eba, pounded yam or any swallow of your choice.

bitterleaf soup

I served it with Yellow Garri the Ibo way😊

Ofe Onugbu (bitterleaf soup)Cook Ofe Onugbu and appreciate the essence of bitter leaf😊

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“When life is sweet, say thank you and celebrate. And when life is bitter, say thank you and grow”- Shauna Niequist