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–+ servings
Fusion bitterleaf soup & cassava

Fusion Bitterleaf Soup

This versatile stew is scrumptious and taste unique. Bitter leaf (Vernonia amygdalina) is a shrub or small tree and member of the daisy family, that grows in sub-Saharan.
Bitter Leaf is a hearty West African delicacy and popular in countries like Cameroon, Ghana and Nigeria. Its use is common since ancient times because of its lot of medicinal uses. Researchers report bitter leaf to have antifungal, antimalarial and anti bacterial properties. It is also an anti oxidant. Can be eaten with a multitude of carb sides- factor in the calories! It is usually served with fufu made out of corn or cassava.
It is highly valued in this region as a medicinal plant and used for treatment of several conditions ranging from schistomiasis, fever to gastric complaints and parasite-induced diseases like malaria. Bitter leaf is also used in sub-Saharan African ethnic medicine as a cleanse to organs like the liver and the kidney and is used in the treatment of skin infections such as ringworm, rashes and eczema. Fresh bitter leaf is filled with nutritious micronutrients.
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Course Main Course
Cuisine Fusion
Servings 6 People
Calories 488 kcal

Ingredients
  

  • 600 g Chicken, smoked turkey and or smoked fish
  • 300 g Beef
  • 1/4 Cup Vegetable cooking oil
  • 1 Large onion sliced
  • 1/4 Sliced leek
  • 2 Large tomatoes sliced
  • 2 tbsp Ginger and garlic paste (optional)
  • 1/2 cup Ground crayfish
  • 1/2 cup Ground egussi
  • 3 cups Washed bitterleaf 3 cups if using bitterleaf only
  • 3 cups Fresh chopped spinach
  • 1 tbsp Bouillon or 2 stock cubes
  • Salt and pepper to taste

Instructions
 

  • Put the meat, salt, stock cubes, one tablespoon of ginger and garlic paste and onions and boil until tender. Reserve 3 cups of stock and freeze the rest
  • Heat the oil in a saucepan over medium heat. Add the sliced onions, leeks salt pepper, leeks and ginger and garlic paste. Sauté the onion and leeks for about 4-5 mins
  • Add the sliced tomatoes and saute whilst stirring until the water evaporates from the tomatoes
  • Add the ground egussi and crayfish and the reserved stock bring to a simmer and let simmer for about 20 minutes
  • Airfry or grill the boiled meat
  • Remove the bones from the softened smoked fish ( You might need to steam in pot of microwave for 5- 10 minutes to soften before deboning)
  • Add the washed and drained bitter-leaf and spinach to the cooked egussi mix
  • Add the airfried or grilled meat and deboned smoked fish to the cooked egussi mixture, stir in incorporate and then let simmer for about 5 minutes
  • Serve warm with fufu or side of choice

Nutrition

Serving: 6PeopleCalories: 488kcalCarbohydrates: 10.38gFat: 40g
Keyword Afrofusion
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