FreeLiver Health
Bitterleaf Soup for Liver Detox
A traditional bitterleaf soup with beef, stockfish, and crayfish, simmered slowly until deeply flavorful.
Servings
4 bowls
Prep
20 min
Cook
30 min
Bitterleaf earns its name honestly, which is why the washing and squeezing step at the start matters — it pulls out enough of the natural bitterness that what's left is more of a background note than an overwhelming flavor.
This version builds a full pot around it, with beef or goat meat simmered until tender, then stockfish, crayfish, and palm oil added in stages so each ingredient has time to release its flavor into the broth. Bitterleaf is a traditional ingredient in dishes described as liver-friendly across West African cooking, often served alongside fufu, rice, or boiled plantain.
Ingredients
- 2 cups washed bitterleaf — fresh or frozen, well squeezed to reduce bitterness
- 300 g lean beef or goat meat — cut into small pieces
- 100 g stockfish or dried fish — soaked and deboned
- 2 tablespoons crayfish — ground
- 1 medium onion — chopped
- 2 tablespoons palm oil — red, unrefined
- 2 cups meat stock or water
- 1 teaspoon ground pepper — to taste
- 1 teaspoon salt — to taste
Instructions
- 1Wash bitterleaf thoroughly to reduce bitterness. Squeeze and set aside.
- 2In a large pot, boil meat with chopped onions, salt, and a little water until tender.
- 3Add stockfish, crayfish, and ground pepper. Stir well and allow to cook for 10 minutes.
- 4Stir in palm oil and pour in the meat stock or water. Simmer for 5 minutes.
- 5Finally, add the washed bitterleaf and cook for 8–10 minutes until flavors blend. Adjust seasoning as needed.
- 6Serve hot with fufu, rice, or boiled plantain.
Nutrition
255
Calories
25g
Protein
4g
Carbs
13g
Fat
1g
Fiber