Onugbu soup is a special delicacy among the Igbo tribe from South East, Nigeria and it’s medicinal.


  • Onugbu leaf
  • Fresh goat meat
  • Smoked fish
  • Cocoyam
  • Crayfish
  • Stockfish
  • Ogiri
  • Onion
  • Fresh pepper
  • Palm fruits [banga]
  • Local spices
  • Salt

Cooking Instructions

  1. Boil your goat meat, stockfish until well cooked and set aside.
  2. Boil and pound your palm fruits [banga] and sieve the Banga stock into a bowl and set aside.
  3. Place your pot on the fire and then pour your Banga stock and allow to boil for about 3 minutes.
  4. Add your already cooked goat meat, stockfish, onion, crayfish, pepper, dry fish, and stir properly. Cover and allow to boil for another 5 minutes.
  5. Add ogiri and other local spices.
  6. Add cooked and pounded cocoyam [ede] to thicken the soup.
  7. Finally, add Onugbu leaf [bitter leaf] and stir properly for all the ingredients to mix well, then cover and allow to cook for another 5 minutes on low heat and your Onugbu soup is ready for savouring

Onugbu soup is mostly served with pounded yam, fufu and any other swallow of choice.


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