STEP 1: If using fresh bitter leaves, wash them thoroughly in warm water, squeezing and rinsing multiple times to reduce bitterness. If using dried leaves, soak them in warm water for about 10 minutes before rinsing well. Some prefer to boil the leaves alone for 10-15 minutes to further soften and remove bitterness, avoiding potash which can affect the soup’s taste.
STEP 2: Season the cow head meat (or other chosen meat) with a teaspoon of salt, 2 seasoning cubes, and half a cup of sliced onions. Add water and boil for about 10 minutes, then add more water and cook until the meat is tender.
STEP 3: Wash the dried fish and toko fish with hot water to remove sand, then add them to the pot with the cooking meat. Cook until tender.
STEP 4: Once the meat and fish are tender, add 300ml of palm oil to the pot. Allow it to heat for a minute (do not bleach). Then add ground crayfish, pepper, remaining seasoning cube, and salt to taste. Stir and allow to boil.
STEP 5: Add the pounded cocoyam to the soup. Stir and allow it to boil for about 10 minutes until the cocoyam dissolves and thickens the soup. If using ogiri, add it now. If the soup is not thick enough, you can add a teaspoon or two of ground ofor.
STEP 6: Add the pre-washed bitter leaves to the soup. Stir, taste, and adjust salt if necessary. Allow the soup to simmer on medium heat for 3-6 minutes, then turn off the heat.