How many of you like Bitter leaf soup like me and how do you cook yours?

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As a proud lover of African cuisine, I can confidently say that bitter leaf soup is a true delicacy. This rich and flavourful dish can be prepared in various ways, depending on personal preference. Some people cook it with just water leaf, while others add a touch of flouted pumpkin. My personal favourite, however, is combining bitter leaves with melon and water leaf.

Last Saturday, August 9th, I decided to cook a big pot of bitter leaf soup. I began by washing and chopping the bitter leaves, then squeezing out the bitter and foamy water. I repeated the same process with the water leaf. Next, I prepared all the necessary ingredients: fish, meat, periwinkle, pepper, kanda, onion, palm oil, and more.

With my ingredients at the ready, I heated up my cooking pot on the gas cooker. Once the pot was hot, I started adding the ingredients in the right order, allowing each one to cook for a bit before adding the next. After 15 minutes, I stirred the pot thoroughly to ensure everything was well mixed.

Finally, it was time to add the finishing touches. I added the grinded melon, water leaf, and bitter leaves, stirring gently to combine. I let the soup simmer for just 3 more minutes before turning off the gas cooker.

With my delicious bitter leaf soup ready, I scooped it into a plate and made some garri to accompany it. As I sat down to enjoy my meal, I felt grateful for the rich culinary heritage of Africa and the joy of sharing a tasty meal with my Mrs. Theresa Uwah, my good neighbour.