Bitterleaf soup, ofe onugbu at home, is for people who like their food to have an opinion. The leaves are washed until only a pleasant trace of bitterness remains, then cooked into a base thickened with cocoyam and enriched with palm oil, crayfish and pepper.
With seafood as the protein the soup stays lighter than the beef version while keeping all its depth. The bitterness is balanced, not sharp, and the heat is medium. Pounded yam is the traditional partner, though eba and fufu do the job. Prices are in RWF.
Enjoy a bowl at our Remera restaurant, or order online for pickup or delivery in Kigali from Jollof Bistro.
