Bitterleaf Soup (Ofe Onugbu) with Assorted Meat and Cocoyam

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional Nigerian soup featuring slightly bitter leaves simmered with tender assorted meats and thickened with boiled cocoyam for a rich, hearty texture. This African recipe, ready in about 120 minutes, pairs bitterleaf (washed and chopped), assorted meats (beef, tripe, cow skin), cocoyam tubers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups bitterleaf (washed and chopped)
• 1 lb, cut into bite-sized pieces assorted meats (beef, tripe, cow skin)
• 2 medium, peeled and boiled cocoyam tubers
• 1/3 cup palm oil
• 1 medium, chopped onion
• 2 tbsp crayfish (ground)
• 1 small, chopped scotch bonnet pepper
• 1 seasoning cube
• 1 tsp salt
• 4 cups water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, add 1 lb assorted meats, 1 chopped medium onion, and 4 cups water. Bring to a boil, then reduce heat and simmer for 1 hour until meats are tender.
2. Step 2: Peel and boil 2 medium cocoyam tubers until very soft, about 30 minutes. Drain and pound or mash into a smooth paste to use as a thickener.
3. Step 3: Add 1/3 cup palm oil, 2 tbsp ground crayfish, 1 chopped scotch bonnet pepper, 1 seasoning cube, and 1 tsp salt to the pot with the cooked meats. Stir well.
4. Step 4: Add 2 cups chopped bitterleaf to the pot and simmer for 10 minutes until the bitterness mellows and leaves soften.
5. Step 5: Gradually add the cocoyam paste to the soup, stirring constantly to thicken the broth evenly. Simmer for another 10 minutes to blend flavors.
6. Step 6: Adjust seasoning to taste and serve hot with pounded yam or fufu.