One Of Igbo’s Best Soup | OFE ONUGBU

Discover the Secret Recipe for the Best Ofe Onugbu from Nnewi, Anambra State | Epic Nigerian Cuisine

Join me on an exciting culinary adventure as we travel to the bustling business hub of Nnewi in Anambra State, Nigeria, in search of the best recipe for Ofe Onugbu (Bitter Leaf Soup), one of the most popular and cherished soups in Igboland.



About Ofe Onugbu
Did you know that "Ofe" means soup and "Onugbu" means bitter leaf in Igbo? This soup is not only a staple in Igboland but also loved across Nigeria and even beyond, with variations found in other African countries. However, the Anambra State recipe—especially the one from Nnewi—is often regarded as the gold standard for this delicious dish.

In this video, I’ll show you the traditional way of making *Ofe Onugbu* just like the Nnewi people have been preparing it for generations. From carefully preparing the bitter leaves to cooking the perfect cocoyam paste, this recipe will unlock the secrets of authentic Nigerian cuisine.



What You’ll Learn in This Video:
1. The *cultural significance* of Ofe Onugbu to the Nnewi people.
2. The *health benefits* of bitter leaves and how the Nnewi method retains its nutrients.
3. The *step-by-step process* to cook Ofe Onugbu using fresh, traditional ingredients like cocoyam, ogiri Igbo, and more.
4. Fun facts about Nnewi, one of Nigeria's industrial and cultural powerhouses, and home to one of the most powerful Igbo masquerades—**Ajofia Nnewi**.



Ingredients for Nnewi-Style Ofe Onugbu:
Fresh bitter leaves (onugbu)
Cocoyam (ede)
Palm oil
Ogiri Igbo (fermented castor seed/melon seed seasoning)
Stockfish
Dry catfish
Dry pepper
Crayfish
Meat of your choice
Salt to taste



How It’s Made:
Wash and cook the cocoyam until soft, then peel and pound into a fine paste.
Cook the meat with salt until it’s almost done, then add palm oil and water.
Gradually add stockfish, dry pepper, and crayfish for rich flavors.
Stir in the pounded cocoyam to thicken the soup and add ogiri Igbo for that authentic taste.
Finally, add the bitter leaves and dry catfish, allowing the flavors to blend perfectly.



Why Nnewi’s Ofe Onugbu Stands Out:
The traditional method of sun-drying and washing bitter leaves preserves its nutrients while reducing bitterness, giving this soup its rich, unforgettable taste. Pair it with pounded yam or fufu for a truly epic dining experience.



Make Sure You Don’t Miss This!
Watch till the end as I sit down to taste this amazing soup and share the real difference between Nnewi-style Ofe Onugbu and other variations across Nigeria.



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