HOW TO COOK BITTER LEAF & WATERLEAF SOUP

Bitter leaf is widely used in Nigeria either for soups or for traditional medicine. The leafy green vegetable has several health benefits ranging from toning the kidney and liver, detoxifying the body, regulationg blood sugar, balancing hormone and much more. There are different methods of preparing it into delicious healthy soups, but today, we will talk about how to cook bitter leaf and waterleaf soup: INGREDIENTS: 1. 2 Bunches fresh Bitter leaf that you can wash yourself or buy the already washed one- rinse well and slice into tiny pieces 2. 2 Bunches of waterleafs- washed and sliced into smaller pieces 3. Meat, enough to serve 3- 4 people 4. 1 medium size smoked fish, washed with hot water and deboned 5. Pomo- chopped into small pieces or as desired 6. Half cup ground crayfish 7. 1 Medium size stock fish (optional) washed and soaked in hot water 8. 2 Cooking spoons of palm-oil 9. Blended Fresh or ground dried pepper 10. 1 large onion 11. 2 cubes seasoning 12. Salt to taste METHOD Wash and place meat in a pot, season with pepper, part of the onion, garlic & ginger ,1 cube seasoning, salt and steam on fire for 10 -15 minutes. Add stock fish, pomo and the smoked fish to the boiling pot, add a small water, pepper and the other seasoning, stir and cook for minutes. Taste and adjust salt as needed, add palm oil, after a minute add remaining onion, water leaf and the bitter leaf, stir and allow it cook for another five minutes. And it is ready, serve with any swallow of your choice.

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HOW TO COOK EDIKANG IKONG

INGREDIENTS: • Meat enough for serving 3-4 people • 1 medium Smoked fish • Pomo: 3 medium sizes, cleaned and chopped into tiny pieces or as desired • Stockfish enough for 3 -4 people • ½ cup blended Crayfish • 3 large Snails (optional) deshelled and properly cleaned with Alum or lime juice and cut to desired sizes • 1 medium size onion • 2 bunches of Uwgu leaves washed and sliced into tiny pieces • 2 bunches of waterleaves-washed and slice into tiny pieces • 2 full cooking spoons of Palm-oil • Fresh pepper to your taste, blended or ground dried pepper • 2 Seasoning cubes METHOD Wash meat and stock-fish properly into a pot, use one seasoning cube, pepper, salt, ginger & garlic powder and set on fire to steam, add some, water after about ten minutes and keep boiling till tender. The water from the meat should not be much, about a cup by now, careful not to add more water except really necessary as the waterleaves will surely bring out water. Add pomo and the snail to the boiling pot. Wash fish in hot water to remove dirt and smell of smoke, debone and add to the pot and stir. After five minutes, add the crayfish, pepper, salt, one more seasoning cube, stir and add two cooking spoons of palm-oil. Allow two minutes, stir taste for salt and add onions at this point, add waterleaves, stir and add the ugwu and mix well. Allow to simmer for 3-5 more minutes. Don’t overcook the veggies, if you are not okay with the seasoning adjust accordingly, one final stir and it’s done! Serve with any Nigerian swallow. Pictures:

Finished product ofEdikang Ikong

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