Cameroon – Bitter Leave Soup
by Haman Kingah
Bitter leave soup is a very nice and delicious soup commonly eating Nigeria and Cameroon.
It has a couple processes you will need to follow to arrive at the delicious end. Bitter leave traditional grows where ever it is plantain. Bitter leave grows both in the dry season and raining season. If the leaves get matured for harvesting and cooking, the leaves will be very bitter and could require that you wash it more. If it gets ready during the raining season the leaves will be less bitter, thus less work.
Just the leaves, when harvested and cooked, it is being drank to reduce sugar level for diabetes patients. It is considered a traditional medicine. The washing process takes a lot of time, but the end is beautiful. To prepare this dish, follow guide below;
- Dry fish
- Dry meat
- Boiled caw skin/Canda
- Bitter leave
- Grind Egussi
- Grind Garlics
- Salt to taste
- Palm oil
- Wash your bitter leave and keep aside.
- Wash and boil your fish and keep with the water.
- Wash and boil your meat. Keep aside.
- Slice your tomato, chop your onions keep aside.
- Fry your tomatoes and onions with palm oil. Estimate the quantity you will use for cooking.
- Add your dry boiled fish and cook with the fried ingredients in the pot.
- Add your meat with stock. Add your Egussi. Cook for about 5min. Add your boiled caw skin and cook. Add your maggi and salt to taste.
- Add your bitter leave and stir. Allow pot for about 10min, add half or cup of water, stir well, check for seasoning, allow pot for about 15mins more.
- Serve with Fufu corn or well cooked garri.
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