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Bitterleaf Soup for Liver Detox

A traditional bitterleaf soup with beef, stockfish, and crayfish, simmered slowly until deeply flavorful.

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

  1. Wash bitterleaf thoroughly to reduce bitterness. Squeeze and set aside.
  2. In a large pot, boil meat with chopped onions, salt, and a little water until tender.
  3. Add stockfish, crayfish, and ground pepper. Stir well and allow to cook for 10 minutes.
  4. Stir in palm oil and pour in the meat stock or water. Simmer for 5 minutes.
  5. Finally, add the washed bitterleaf and cook for 8–10 minutes until flavors blend. Adjust seasoning as needed.
  6. Serve hot with fufu, rice, or boiled plantain.