Cameroonian Bitterleaf Soup Recipe

• 1 lb beef (brisket or chuck), cut into cubes
• 1/2 lb smoked fish (mackerel or catfish), deboned and flaked
• 1/2 lb stockfish, soaked and shredded
• 1/2 lb cow tripe, cleaned and cut into pieces
• 2 cups bitterleaf, thoroughly washed and squeezed
• 1 cup ground egusi (melon seeds)
• 1/2 cup ground crayfish
• 1/2 cup palm oil
• 2 tablespoons ground Cameroon pepper (or substitute with hot chili powder)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 bouillon cubes (Maggi or Knorr)
• 1 teaspoon ground uziza seeds (optional, for extra flavor)
• Salt, to taste
• 1/2 teaspoon ground black pepper
• 6 cups water (plus more as needed)

Cameroonian Bitterleaf Soup Instructions

1. Place the beef cubes, cow tripe, and shredded stockfish in a large pot. Add half of the chopped onion, half of the minced garlic, grated ginger, bouillon cubes, ground black pepper, and 6 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam.
2. While the meat is cooking, thoroughly wash the bitterleaf by rubbing and squeezing it in several changes of water until most of the bitterness is removed. Taste a leaf to check; repeat washing if necessary. Set aside in a colander to drain.
3. In a blender, combine the remaining onion, remaining garlic, ground crayfish, Cameroon pepper, and uziza seeds (if using). Blend into a smooth paste, adding a little water if needed.
4. Once the meat and tripe are tender, add the flaked smoked fish to the pot. Stir gently and simmer for 10 minutes.
5. In a separate bowl, mix the ground egusi with a few tablespoons of water to form a thick paste. Set aside.
6. Pour the palm oil into the pot with the meat and fish. Allow it to heat for 2 minutes, then add the blended spice mixture. Stir well and cook for 5 minutes, allowing the flavors to meld.
7. Add the egusi paste to the pot in small spoonfuls, distributing it evenly. Do not stir immediately; let it cook for 5 minutes so the egusi forms small lumps.
8. Gently stir the soup, breaking up the egusi lumps slightly. Simmer for another 10 minutes, adding more water if the soup is too thick.
9. Add the prepared bitterleaf to the pot. Stir thoroughly to combine, ensuring the leaves are well incorporated into the soup.
10. Reduce the heat and let the soup simmer gently for 15–20 minutes, stirring occasionally. Taste and adjust salt as needed.
11. Once the soup is thick, aromatic, and the oil has floated to the top, remove from heat and let it rest for 5 minutes before serving.