Soups
Bitterleaf Soup
Ofe onugbu
Nigeria
Washed bitter leaf cooked with cocoyam paste, palm oil, stockfish and meat into a thick soup that keeps a deliberate bitter edge.
Original eatfuls sticker artwork
What it is
A closer look at Bitterleaf Soup.
Washed bitter leaf cooked with cocoyam paste, palm oil, stockfish and meat into a thick soup that keeps a deliberate bitter edge.
What to look for
Know it when you find it.
The leaves are washed repeatedly to remove some but not all of the bitterness. A soup that should still taste bitter at the finish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bitterleaf Soup.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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آب دوغ خیار
Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
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Cameroon
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Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
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Iran
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آبگوشت
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Nigeria
Abula
Àbùlà
A Yoruba combination of gbegiri bean soup, ewedu jute leaf soup and obe ata pepper stew, served with amala, a southwestern Nigerian signature meal.
Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.