Bitterleaf Soup, known in Igbo kitchens as Ofe Onugbu, is built on onugbu leaves that are washed and squeezed until only a pleasant, clean bitterness remains. The soup is thickened with cocoyam, enriched with palm oil, and seasoned with ogiri or iru and ground crayfish for that unmistakable savoury depth.
The finished bowl is thick, dark and full flavoured, balancing bitterness against salt, oil and pepper. Heat is medium. Serve it with pounded yam, eba or semo for the full experience.
The container charge is already included in the price. Enjoy it at our table in Remera, or order online for pickup or delivery across Kigali from Jollof Bistro.
