Authentic Edo bitter leaf soup recipe

On the blog today is bitter leaf soup the Edo way, boy oh boyyyy!!!! have I missed this soup. A friend made me remember it after such a long time.

I have a love, hate relationship with this soup... it taste so unique, but the colour does really really really put me off. With this recipe, I stripped it to bare by not making it fancy or adding un-required extras. 

Ladies and Gents, buckle your seat belt, we about to take off!!!

Ingredients

• 1 bunch of bitter leaves (some people cook on the cooker with water before using, I prefer to wash) washed and blend
• 85ml  Palm oil
• 11/2 Tablespoon crayfish
• 1 Tablespoon dried pepper (add more if required)
• 2 x 2 Knorr cubes (chicken or beef stock)
• 1/2 teaspoon calabash nutmeg/African nutmeg
• Oven grilled mackarel or any meat or fish of your choice

Method;

Step 1. Get all the ingredients ready (very important)

Step 2. Place a pot on the cooker, add some water (roughly 80ml)

Step 3. Once the water start boiling, add in the crayfish, dried pepper and calabash nutmeg

Step 4. Add in the washed, blended bitter leaf

Step 5. Add in the palm oil

Step 6. Add in the seasoning

Step 7. Then the fish......

Step 8. Stir all together and let it cook for 7-8 mins..... 

And finally,  its ready to be served with cold EBA