Bitter leaf, also known as "Vernonia amygdalina

Bitter leaf, also known as "Vernonia amygdalina," is a leafy vegetable commonly found in Africa and is used in various traditional dishes due to its distinct bitter taste and nutritional benefits. It is rich in vitamins A, C, and E, as well as calcium, iron, and fiber. The plant has also been used in folk medicine for various ailments, including fever, malaria, and stomachaches.

Here is a simple recipe for bitter leaf soup, a popular dish in West Africa, particularly in Nigeria:

**Ingredients:**

- 1 bunch of fresh bitter leaves (about 2 cups once washed and chopped)
- 2 medium onions, chopped
- 2 tablespoons of palm oil or vegetable oil
- 1 pound of beef or goat meat, cut into small pieces
- 1 pound of smoked fish or dry fish, cleaned and deboned
- 1 pound of crayfish (optional)
- 2 stock cubes
- 1 cup of ground crayfish (optional)
- 1/2 cup of ground bitter kola nuts (optional)
- Salt and pepper to taste
- 1 teaspoon of ground dried pepper or chili powder (adjust to your taste)
- 1/2 teaspoon of grated ginger
- 1/2 teaspoon of grated garlic
- 2 cups of water or beef broth
- 1 cup of dried bitter leaves (if fresh leaves are not available)
- 2 medium-sized tomatoes, blended

**Instructions:**

1. Wash the fresh bitter leaves thoroughly and remove the tough stems. Chop the leaves into small pieces. If using dried leaves, soak them in hot water for about 10 minutes to soften, then drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent.
3. Add the chopped fresh or soaked dried bitter leaves to the pot and stir-fry for about 5 minutes until they become soft. If using dried leaves, add them at the end of the frying process.
4. Add the beef or goat meat to the pot and cook until browned on all sides.
5. Add the blended tomatoes, ground ginger, and garlic. Cook for another 5 minutes, stirring occasionally.
6. Add the stock cubes, ground crayfish (if using), and ground bitter kola nuts (if using). Cook for an additional 5 minutes.
7. Pour in the water or beef broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the meat is tender.
8. Add the smoked fish or dry fish and cook for 10-15 minutes more.
9. Taste the soup and add salt and pepper as needed. Adjust the seasoning to your taste.
10. If you'd like a thicker soup, you can blend some of the cooked bitter leaves with a little water and add it back into the pot.
11. Serve hot with a side of your choice, such as fufu, rice, or boiled yams.

**Note:** The bitterness of the leaves can be reduced by blanching them in hot water before using them in the recipe. You can also add a pinch of potash (akanwu) to the soup to reduce the bitterness. However, this is optional and depends on your personal preference.

**Cooking Time:** 1 hour 20 minutes (including prep and cooking)
**Serves:** 4-6 people

Enjoy your homemade bitter leaf soup!