Panige Kitchen Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria and most Igbos will tell you that this is their favourite soup in the world
Ingredients
- Washed and squeezed bitterleaf – A handful
- 10 small corms Cocoyam
- 3 cooking spoons Red Palm Oil
- Assorted Beef: Includes best cut, shaki (cow tripe)
- Assorted Fish: Dry Fish and Stock Fish
- Pepper, salt and ground crayfish (to taste)
- 3 stock cubes
- 1 teaspoon Ogiri Igbo (traditional seasoning)
Additional information
| Size |
|---|
Reviews
There are no reviews yet.