In this blog;
Introducing a native bitter leaf soup, deeply rooted in the cultural heritage of the Efik.
The bitter leaf soup is generally prepared by diverse cultures and I'm different styles. Having tasted different types of bitter leaf soup, which all tasted nicely, I craved the Efik’s bitter leaf soup. During my preparation, I knew that I was going to apply the Efik's cultural way of preparing the bitter leaf soup for me to be able to satisfy my cravings.
Now Getting the Ingredients:
Fresh bitter leaf
I plucked some fresh bitter leaf from a small garden in the backyard of the apartment where I stay. I also plucked some fresh water leaves there too.
chopped water leaf
I washed my water leaf and chopped it into very tiny pieces.
I removed my bitter leaf from its sticks and washed thoroughly making sure to squeeze all the bitterness out of the leaf.
washed bitter leaf
I used salt to wash my bitter leaf. I scrubbed it until all the bitterness was out of the way then I rinsed it with water and used a filter to sieve the water out.
I blended my fresh pepper and crayfish,with our native mortar.
I also added my smoked fish to the blended crayfish and pepper and blended it all together.
Next step I chopped my onions into small pieces.
I lit my gas cooker and placed an empty pot on the fire, after which, I turned in my palm oil. I fried my onions and then added some water.
After it boiled a little, I added my blended pepper and crayfish to the pot and then I added my seasoning cubes.
Next, I went in with my water leaf and bitter leaf. I do not want it to cook for long so I brought it down after 3 minutes.
My ready soup
Ta-da my soup is ready and here I have my soup and fufu. This fufu is made from cassava.
The soup was partially bitter but very delicious. This food is very rich in vitamins that help the body system and it has been eaten by the past generations.
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