Lets make wrewre (Narri) and bitter leaf soup

bitter leaf

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers a similar texture and flavor profile.

wrewre (dried fish)

🥗Healthier: canned tuna

💰Cheaper: smoked mackerel

Canned tuna is more accessible and has a milder taste.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

ground crayfish

🥗Healthier: ground almonds

💰Cheaper: dried shrimp

Ground almonds provide a nutty flavor, while dried shrimp is often less expensive.

Introduce the ingredients for the soup.

Blend garlic, ginger, cloves, aniseed, and onions together.

Steam the beef with the blended spices and salt for 3 minutes, then add water to cook halfway.

Prepare the fresh mackerel by marinating it with spices and salt for 30 minutes, then air-fry it.

In a pot, add the wrewre and fry carefully due to popping.

Blend the fried wrewre with enough water to extract the liquid, then strain it using a cheesecloth.

Wash the bitter leaf thoroughly, rinsing it 3-4 times to reduce bitterness.

Blend tomatoes, green peppers, and onions together.

Heat palm oil in a pot, then add the blended tomatoes, peppers, and onions, cooking for 3 minutes.

Add the blended spices, dawadawa, calabash nutmeg, and smoked dried herrings to the pot, stirring and cooking for 5 minutes.

Add the cooked beef and its stock, then add the extracted juice from the wrewre.

Season with salt and bring to a rolling boil.

After 10 minutes, add the air-fried mackerel and cook on low heat for 5 minutes.

Add the washed bitter leaves (about 3 handfuls) and cook on low heat for another 5 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary