1 large dry fish(washed and set aside for cooking)
4 tbsps. crayfish powder
3 tsps dry chili powder
100mls of palm oil or 2 cooking spoons
1 Habanero(ata-rodo)(crushed)
1 cup fresh or dry bitter leaves(washed and chopped. Chopping is optional)
2 cocoyam(cooked and pounded with palm oil),(you could also try 2 tbsps. ofor or achi powder, or cocoa yam powder, Or ½ cup oatmeal; smoothly blended with a little water) for thickening
bouillon
salt to taste
Instructions
Preparation wash the bitter leaves in water, making sure to squeeze and drain until it's no more bitter; then set aside. If the bitter leaves are dry, simply soak it in hot water and wash; then set aside to use for the soup.
*Method
Place the meats and stock fish into a pot. Season with a little salt, 2 tsps. of the dry chili powder and 2tbsps of the crayfish powder. Pour water to the level of the meats and stock fish and cook until tender(making sure to add more water when needed). Once the stock fish and meats are tender add the palm oil and cook until the raw taste has disappeared. Add the remaining dry chili powder, bitter leaves, crayfish and whatever thickeners you intend using. Cook for a few minutes until thickened; then stir in the dry fish and habanero pepper. Check for seasonings; then cook for about 3 more minutes and set aside. enjoy with any swallow
Notes
If using freshly washed bitter leaves, you could add it last minute; as it's still soft
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2016/04/onugbu-soup-bitter-leaf-soup-ndi-igbo-kwenu/