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Bitter Leaf Soup (Efo-Elewuro)

Ingredients
  

PART A

  • 3 red bell peppers tatashe
  • 1 medium onion bulb
  • 2-3 Scotch bonnet ata rodo

*PART B*

  • 2/3 cup palm oil
  • 1/2 medium onion bulb thinly sliced
  • 2 tablespoons blended crayfish
  • 1 cup shredded smoked fish optional
  • 1-2 large mackerel fish titus, cleaned and cut into steaks
  • 3 tablespoons locust beans iru
  • 2-3 cubes maggi optional
  • salt to taste

*PART C*

  • 3 packed cups washed fresh bitter leaf or 2 cups dried bitter leaf
  • 6 cups chopped amaranth or spinach
  • Note: 7-8 cups of fresh bitter leaf will yield approximately 3 cups washed.

Instructions
 

  • Season the mackerel with salt and pepper and set aside.
  • Heat the palm oil in a large pot over medium heat.
  • Add the sliced onions and fry until fragrant and browned.
  • Add the mackerel and fry on both sides.
  • Add the mixture from Part A and the remaining ingredients from Part B.
  • Cover and simmer on medium-high heat for 15-20 minutes.
  • Remove the mackerel and set aside.
  • Add the bitter leaf and amaranth; stir well to combine with the sauce. Continue to stir until the vegetables are wilted and reduced. Taste and adjust seasoning if desired.
  • Return the mackerel to the soup. Simmer uncovered for another 2-3 minutes.
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