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Bitterleaf Soup for Sugar Regulation

A rich, protein-packed bitterleaf soup with lean beef, turmeric, and ginger — a traditional, low-carb base for sugar-conscious eating.

Ingredients

  • 2 cups washed bitterleaf fresh or frozen, thoroughly washed to reduce bitterness
  • 300 g lean beef or skinless goat meat cut into bite-sized pieces
  • 100 g stockfish or dry fish washed, deboned, optional for flavor
  • 2 tbsp ground crayfish
  • ½ cup ground melon seeds egusi – optional for thickness, use lightly
  • 1 tbsp olive oil or canola oil instead of palm oil for healthier fat profile
  • 1 medium onion chopped
  • 1 tsp ground turmeric supports insulin sensitivity
  • ½ tsp ginger powder or fresh ginger anti-inflammatory
  • 2 cups low-sodium chicken/beef broth or water
  • ½ tsp salt or to taste
  • 1 seasoning cube low sodium, optional
  • Fresh chili or black pepper optional, mild heat if tolerated

Instructions

  1. In a medium pot, add lean beef (or goat meat), onion, ginger, and broth. Simmer until meat is tender (about 20–25 mins).
  2. Add stockfish or dry fish, crayfish, and turmeric. Stir well and simmer another 5 mins.
  3. If using melon (egusi), mix with little water and add to the pot. Allow to cook and thicken slightly.
  4. Add washed bitterleaf and stir. Reduce heat and let it cook for 8–10 mins.
  5. Drizzle in olive/canola oil, adjust seasoning, and allow soup to simmer gently for 3–5 mins.
  6. Remove from heat and serve warm.