Ofe onugbu

Ofe onugbu

Ofe Onugbu
Type	Soup
Place of origin	Southeast Nigeria (Igbo)
Region or state	South East
Serving temperature	Warm
Main ingredients	Bitter Leaves Vernonia amygdalina Ede uri Ogiri Igbo Meat, fish, stockfish
Ingredients generally used	Crayfish
Media: Ofe onugbu

Ofe onugbu, (Igbo: [ɔ́fɛ́ ɔ̀nʊ́g͡bù] ^ⓘ) also known as bitterleaf soup, is a traditional delicacy of the Igbo people in the southeastern region of Nigeria. It is regarded as a native soup. Although it is called 'bitterleaf soup,' the dish is not necessarily an inherently bitter soup, as the leaves are thoroughly washed to reduce the bitterness before cooking. The dish is commonly eaten with Ụtara a carbohydrate-based staples such as akpụ, (listen^ⓘ) Ụtara akpu, Ụtara ji, Garri, and other similar staples. The leaf is also known scientifically as Vernonia amygdalina.

Origin

Ofe Onugbu is widely regarded as a traditional delicacy of the Igbo people in southeastern Nigeria. The soup, made primarily from bitterleaf (onugbu), holds cultural significance across many Igbo communities and is commonly prepared for family meals, celebrations, and special occasions. Although closely associated with Anambra cuisine, several variations of the soup exist across the region. These differences may include:

• The use of achi (listen^ⓘ) or cocoyam as a thickener,
• The preference for long leaf strands or finely shredded bitterleaf,
• The use of extracted palm fruit juice or palm oil, and
• The choice to cook the soup with or without ogiri, a fermented seasoning that adds a distinctive flavor.

References

See also

• List of soups
• Ofe nsala
• Ofe achara
• Ofe akwụ