Bitterleaf & Cocoyam Soup (Ofe Onugbu) – Nigerian Soup with Stockfish & Palm Nut
This bitterleaf and cocoyam soup is a classic from home. Cocoyam gives it that smooth, hearty texture, while the bitterleaf and uziza bring the signature depth. I love serving it warm with pounded yam or semo, especially on a Sunday.
#CookpadApron2026
Bitterleaf & Cocoyam Soup (Ofe Onugbu) – Nigerian Soup with Stockfish & Palm Nut
This bitterleaf and cocoyam soup is a classic from home. Cocoyam gives it that smooth, hearty texture, while the bitterleaf and uziza bring the signature depth. I love serving it warm with pounded yam or semo, especially on a Sunday.
#CookpadApron2026
Open in Cookpad AppSteps
- 1
Wash the beef and stockfish, season with salt and seasoning cubes, and cook together until tender.
- 2
Wash and cook the cocoyam until tender, then pound or blend into a smooth paste.
- 3
Wash and cook the palm nut until done, then pound or process with water to extract the smooth, milky part.
- 4
Pour the palm nut extract into the pot. Add the cocoyam paste in smooth moulds, along with the washed bitterleaf, salt, and pepper. Cook for at least 10 minutes.
- 5
Stir in the crayfish, cooked stockfish and beef, uziza leaves, and locust beans. Simmer for an extra 2 minutes, then serve.
Tips
Add cocoyam paste gradually, stirring so it dissolves without forming lumps.
Don't over-blend the palm nut extract. You want the oil to separate out as it cooks.
Add bitterleaf a little later if you prefer a milder, less bitter taste (or rinse it more).
Uziza and crayfish go in last to keep their aroma and flavor strong.
Taste before adding all the seasoning cubes — stockfish and crayfish already carry a lot of salt.
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