7. 1 litre of red palm oil (Use igbo oil or the one from akwa Ibom to bring out the taste)
8. 2 big sized onions
9. 2 tablespoons of dried red chilli pepper
10. 3 wrap Ogiri (i.e Native maggi)
11. Maggi cubes 3
12. Salt to taste
13. 4 litres of clean water
BEFORE THE SOUP PREPARATION:
After squeezing and mashing the onugbu leaves you can further soften the leaves and further remove the bitter taste, it is advisable to boil alone in ordinary water for 10 minutes, Some people add a little quantity of edible potash to hasten this process but it is not advisable it may change the taste of the soup.(Don’t use potash).
Wash and cook the cocoyam till soft. Check before pilling it. If it is ok remove the peels and use a mortar and pestle to pound. You can get someone energetic to help you pound it well.
1. Begin by washing and boiling your assortment meat & snail on a big pot season with garlic, onions, magic and salt. Boil for 20 minutes
2. Wash your dry fish, stock fish immediately to the meat and boil for 15 minutes- cook till soft.
3. Then some add more water before adding the palm oil, allow to boil dissolve for 2 minutes The key to most food is to make sure your meat is properly season because the water from the meat will be used in cooking the soup.
4. Add your grounded crayfish, 1 cube of maggi seasoning and pepper to taste. Add the cocoyam paste as soon as it is soft after the pounding stir it around gently. The essence is to thicken the soup.
5. Add your native ogiri and bitter leaves to the soup after 5 minutes.
6. Cook for 3 minutes and you are done with ofe onugbu i.e your bitter leaf soup.