How To Prepare Onugbu Soup in Nigeria-Step-by-Step(Bitter-Leaf)

Onugbu soup, also known as bitter leaf soup, is a popular soup in Nigeria that originates from the eastern part of the country. As its name suggests, it is made with bitter leaf, which gives the soup its distinct flavor. This soup can be made with meat or fish, and is usually served with fufu or eba. Here is a step-by-step guide on how to cook Onugbu soup in Nigeria.


  • 2 cups of bitter leaf
  • 1kg of meat or fish
  • 1 onion
  • 2 tablespoons of crayfish
  • 1/2 cup of palm oil
  • 1-2 cups of meat or fish stock
  • Salt and pepper to taste
  • Seasoning cubes (optional)
  • Ogiri or iru (optional)

Read Also: How To Prepare Egusi Soup in Nigeria-Step-by-Step


  1. Wash the bitter leaf thoroughly in cold water to remove the bitterness. You can also soak it in warm water for a few minutes to reduce the bitterness.

  2. Boil the meat or fish in a pot with enough water to cover it. Add salt and any other desired seasonings and let it cook until tender.

  3. Once the meat or fish is cooked, remove it from the pot and set it aside. Save the meat or fish stock for later.

  4. Dice the onions and set them aside.

  5. In a separate pot, heat up the palm oil and fry the diced onions until they are translucent.

  6. Add the cooked meat or fish and crayfish to the pot and stir.

  7. Add the meat or fish stock to the pot and stir well.

  8. Add salt, pepper, and seasoning cubes (if using) to taste. If you’re using Ogiri or Iru, add it now.

  9. Allow the mixture to cook for about 5-10 minutes.

  10. Add the bitter leaf to the pot and stir well. Reduce the heat and let the soup simmer for about 5-10 minutes.

  11. Turn off the heat and let the soup cool for a few minutes before serving.

Onugbu soup is a delicious and nutritious soup that can be enjoyed with a variety of Nigerian staples. With this recipe, you can prepare Onugbu soup in the comfort of your own home and enjoy it with your family and friends. Remember to adjust the seasoning and spices to your liking, and feel free to add other ingredients such as ugu leaves, cocoyam, or stock-fish.

Ekene Njoku

I am a passionate blogger, graphics designer, web designer and information researcher. Also, a media marketer

Leave a Reply

Your email address will not be published. Required fields are marked *