Bitterleaf Soup Cooked With Segga Cocoyam Flour By Luchi

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Bitter leaf soup cooked with sega flour
Bitter leaf soup cooked with segga cocoyam flour

Ingredients for bitter leaf soup cooked with sega cocoyam flour

  1. Segga Cocoyam flour soup thickener
  2. Palm Kernel or Palm oil
  3. Meat (All kinds can be used – Kpomo, cow leg, roundabout, intestine etc)
  4. Stock fish (Also called Okporoko)
  5. Dried fish
  6. Ogiri
  7. Uziza leaves or seeds (Optional)
  8. Onugbu/Bitterleaf  (Picture not shown)
  9. Pepper (fresh or dried)
  10. Salt
  11. Crayfish
  12. Leete and Ehuru (Optional)
  13. Your preferred seasoning

Cooking Method

  1. Boil the palm kernel and make into froth (If Palm oil will not be used)
  2. Boil your meat till it is tender with your preferred seasoning and salt
  3. Wash the Stock fish with hot water and add to the pot of tender meat
  4. Add the palm kernel froth or Palm oil to the pot of meat and Stock fish
  5. Allow to boil for at least 5 minutes
  6. Add Peper, crayfish, leete and ehuru
  7. Allow to boil for 3 minutes
  8. Add Segga soup thickener (You can add directly or make a paste in very little water then add). Start with little amount of Segga and then increase to achieve your desired thickness
  9. Add to boil for at least 7 minutes and add more till you get your desired thickness
  10. Add Uziza leaves and bitterleaf
  11. Allow to simmer for 3 minutes
  12. Your soup is ready to go with any whole meal of your choice (Eba, Fufu, Amala, Pounded yam etc)
Boil assorted meat and stock fish for soup
The above is a very traditional method of cooking bitter leaf soup, a faster method will substitute palm kernel froth with oil and work with ingredients available especially in the absence of traditional spices.
The Uziza leaves also can be skipped, but Uziza gives bitterleaf soup a unique flavour. The seed can be used in place of the leaves where unavailable.

Bitterleaf Soup Cooked With Segga Cocoyam Flour By Luchi
Bitterleaf Onugbu soup is ready
Segga is available in 150g and 300g pack and each 150g pack would make a soup pot for an average family (six adults) for a week. 300g  pack is ideal for events, restaurants and large households.
For sales and other enquiries, please call or SMS 08036758945 or 08055914375
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Distributors wanted nationwide.

Segga is made with the support of the Federal Government of Nigeria’s YouWin program

Distributors are invited Nationwide!

24 thoughts on “Bitterleaf Soup Cooked With Segga Cocoyam Flour By Luchi”

  1. So so REAL!!!!!! This Eya, is the real deal when it comes to ofe onugbu. I've been wanting to send u a better recipe after I saw urs, but laziness no gree me.

    Ofe onugbu is cooked with more of native ingredients than satchet spices. No thyme, Onions, garlic, Ginger etc.

    I so salivating cos of this pix.

    Hope Bonario doesn't bookmark as usual

    Reply

  2. So interesting. The "YouWin" part caught my attention and I must say this is a good one.
    In other news, I made my very first Banana ice cream using WC recipe and you don't believe I've been contracted to make it for a wedding after my awesome BIL and his fiancée had a taste of it on Sunday. My belle dey sweet me now. Meanwhile I noticed it took so long to freeze( infact it didn't completely freeze but I served it that way). That sweetness is still at the back of my brain.

    Reply

  4. So very inviting!pls u did not mention at what point the ogiri is used and also does d bitterleaf have to b used whole after washing or after it has been squeezed and reduced to small bits?

    Reply

  5. Eya God bless you… I've been thinking of what soup to make this weekend oh, this is so it! Thanks again

    Patsy

    Reply

  10. Eya Please where can i get this in Abuja and what is the cost price? Thank God for modernization no more pounding of Ede (Cocoyam)

    Reply

  11. I never used to pound Ede. That was my mummy and grandmummy's style.
    When I came to Abuja, my Aunty taught me to cook Ede till it's soft, remove the peel, then blend adding little water,
    Trust me it comes out with no seed, it's beta than pounding.
    I will definitely try this new Ede powder. It will save me time.

    Reply

  17. Leete is a traditonal spice, sold usually wherever you can buy Ehuru.
    The bitterleaf is squeezed one, that has much of the bitter juice out. It is found in the nearest local market where food items are sold. Or if abroad, you will find the dried one.
    But then, sometimes the bitterness it quite much and you wil need to touch it a little to remove that bitter taste. But if you cant squeeze it well please boil it a little for about 5mins and it will be good for adding into your soup.
    And dont forget your segga

    Reply

  23. I love the fact that women can make out easier ways of achieving same tasty and inviting soups. Thanks for the post. At least, people will be encouraged to get cocoyam flour for thickener rather than boiling and pounding.

    Reply

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