Stocking my Refrigerator with a delicious Bitter leaf soup// Saturday 21st June, 2025.

As a busy teacher, my schedule is always packed. I leave for work by 6:30 am and return between 2:30 pm to 3:00 pm from Monday to Friday everyday. With such a tight routine, cooking elaborate meals during the week is a challenge. That's why I reserve Saturdays or Sundays to stock my fridge with delicious meals that can last throughout the week.

Last Saturday, June 21st, I decided to cook a large batch of bitter leaf soup. I started by visiting the market to purchase all the necessary ingredients, including:
• Bitter leaves
• Water leaves
• Mellon
• Meat
• Kanda
• Periwinkle
• Fish
• Crayfish
• Onions
• Palm oil, and more.

Once I returned home, I began preparing the ingredients. I washed the bitter leaves thoroughly, sliced them, and squeezed out the foamy bitterness. Next, I cut the meat into big cubes and washed them well. I also washed and chopped the water leaves, squeezing out excess water. With all the ingredients ready, I put the pot on the fire.

Unfortunately, my phone ran out of battery at this point, and I couldn't take more pictures to document the cooking process. Despite the power challenge we face in our area, I persevered and cooked the soup to perfection. I added the ingredients to a big pot with five cups of water, mixed everything together, and then added the bitter leaves and water leaves. After stirring well, I covered the pot and let the leaves cook for three minutes.

The result was well worth the effort. I served the bitter leaf soup with garri, and it was incredibly delicious. With my fridge stocked, I enjoyed the tasty meal throughout the week.