RECIPE FOR BITTER LEAF SOUP (SHUWAKA)
2 lb of fresh or dried bitter leaf.(spinach may be used as a subsitute)
2 lb of beef, oxtail,dried fish or lamb
Half a pound of ground crayfish
Maggi cube
1 large onion (chopped)
2 fresh tomatoes(chopped)
2 lb of cooked peanuts (blend) or egusi when using spinach
2 tbps of vegetable oil
1 tbps of fresh ginger (blend)
1 tbps of fresh garlic (blend)
1 tbps of mixed dried herbs
salt to taste
pepper to taste (in kuma kazuba dayawa ya rage naka)
PREPARATION
If using dried bitter leaf, soak and leave in water overnight (saboda dacin ya ragu sosai) Boil bitterleaf
for 20 minutes.Wash and squeeze out excess water.(Not necessary if spinach is used).
If fresh bitterleaf is used chop it.Then boil for 10 minutes. Wash thoroughly with cold
water and then squeeze excess moisture. Season beef or oxtail with ginger, onion, garlic, papper, salt,
dried herbs and beef cube, then cook until tender.
Boil the peanuts for 10 minutes. Then remove the skin and blend the peanuts with one cup of water.
Heat the oil in a large sauce pan, add the chopped onion and tomatoes. stir and cook for 10
minutes.Add the blended peanuts and simmer on low heat for 30 minutes. Add the beef or oxtail,
fish,ginger,garlic and bitterleaf,salt,beef cube,crayfish. Add some of the stock
from the cooked beef, cover and cook for a further 20 minutes.
And then serve with any type of tuwo, teba etc.
GGNK, when you are done, let me know the result.