/ˈbɪtərlˌiːf suːp/
Definition:
BITTERLEAF SOUP is a traditional Nigerian soup commonly prepared by the Igbo people. It is made using the leaves of the Bitterleaf plant (Vernonia Amygdalina), typically washed to reduce its bitterness, and combined with various meats, fish, stockfish, palm oil, and thickened with cocoyam paste or other local thickeners. The soup is often eaten with swallow foods like fufu, pounded yam, or eba.
- Synonyms: “Herbal soup”, “Bitter soup”
- Antonyms: “Sweet soups” (e.g., Egusi), “Non-leafy soups”
Hear how native speakers pronounce BITTERLEAF SOUP in the video below.
Usage Examples:
- Informal: “Ah! This BITTERLEAF SOUP don remove all my worries!” (Ah! This BITTERLEAF SOUP has removed all my worries!)
- Formal: “BITTERLEAF SOUP contains antioxidants and digestive benefits.”
- Idiomatic: “If you no fit wash BITTERLEAF well, the soup go poison you!” (Proper preparation is key)
Cultural Context:
Origin:
“BTTERLEAF SOUP” originates from eastern Nigeria, particularly among the Igbo people. The name comes directly from the main ingredient—Bitterleaf, a plant known for its intensely bitter taste when fresh. Traditionally, the leaves are washed several times to reduce the bitterness, symbolizing a transformation from hardship to pleasure—an idea that resonates in many Igbo proverbs and philosophies. It has been part of the Igbo culinary heritage for generations and is often served at festive gatherings, weddings, and cultural events.
Regional Usage:
This dish is most prevalent in southeastern Nigeria, especially in Anambra, Enugu, Imo, Ebonyi, and Abia states. However, it is also widely enjoyed in other parts of the country, including the south-south and middle belt, due to cultural diffusion and migration. In urban areas like Lagos and Abuja, it can be found in restaurants and homes of those who cherish their traditional roots.
Have you eaten BITTERLEAF SOUP before? Make a sentence using the word or tell us how your Mama dey take cook am. Drop your sentences and let’s gist in the comments!