Bitter Leaf Soup (Efo-Elewuro)

Efo is the Yoruba word for vegetable and is used as a prefix in vegetable-based soups. This recipe is an adaptation of one of my grandmother’s favorite dishes to cook for us. The combination of tender greens like efo-tete (green amaranth) and young ewuro (bitter leaf) with locust beans, flaky mackerel fish and palm oil is sure to please any palate.

The bitter leaf used in this recipe should be washed to remove some of the natural bitterness. Most local markets sell bitter leaf that has already been stripped of a certain degree of bitterness; however, if you are one of the many Nigerians who grow bitter leaf but aren’t necessarily sure how to wash it, here are two options:

1) Hand wash

Place bitter leaf in a basin of water. Gather up a little at a time and rub together under the water. Continue to do this until the leaves are fairly wilted. Use a mesh strainer to remove excess water. Repeat this process 2-3 times. Rinse the bitter leaf with fresh water, strain and set aside for use.

2) Blender or food processor

Begin by chopping the bitter leaf. Combine 1 part bitter leaf with 2 parts water. Blend for 2-3 minutes, then strain to remove water. Repeat this process 2 more times. Rinse the bitter leaf with fresh water, strain and set aside for use.

Bitter leaf soup can be enjoyed as an accompaniment to pounded yam, amala, plantain, fufu, and so forth. It can also be served on rice or eaten with a side of boiled plantain.

[READ]: How Bitter Leaf Can Improve Your Health

Preparation

Combine the ingredients in Part A in a blender and pulse to a coarse texture. Pour the mixture through a fine mesh strainer and allow to rest for 10 minutes to drain excess water.

Serve and enjoy!

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