Bitterleaf soup, ofe onugbu in Igbo kitchens, is one of the great Nigerian pots. The leaves are washed repeatedly until only a pleasant trace of bitterness remains, then simmered with palm oil, a traditional thickener, crayfish, pepper and assorted meat or stockfish.
The flavour is earthy and full rather than hot, and it is made to be eaten with swallow: fufu, garri or pounded yam.
- 2 litres, feeds at least 4 adults
- 4 litres, feeds at least 8 adults
Container charge is included in the price shown. Order online for pickup or delivery in Kigali from Jollof Bistro.
