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
- Fresh pepper
- Palm fruits [banga]
- Local spices
- Boil your goat meat, stockfish until well cooked and set aside.
- Boil and pound your palm fruits [banga] and sieve the Banga stock into a bowl and set aside.
- Place your pot on the fire and then pour your Banga stock and allow to boil for about 3 minutes.
- Add your already cooked goat meat, stockfish, onion, crayfish, pepper, dry fish, and stir properly. Cover and allow to boil for another 5 minutes.
- Add ogiri and other local spices.
- Add cooked and pounded cocoyam [ede] to thicken the soup.
- 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.