Bitter leaf, onugbu in Igbo, gives a soup the deep herbal edge that nothing else can copy. Dried leaf is washed and squeezed before cooking, and how long you wash it decides how much of the bitterness stays behind.
It is essential for ofe onugbu, and many cooks add a handful to egusi or a meat soup for balance. Rehydrate, wash to your taste, then simmer it with your proteins so the flavour settles through the pot. This listing is a 50g pack, priced in RWF.
Order online for pickup or delivery in Kigali from Jollof Bistro — The Best Nigerian Food in Kigali.