Nigerian Bitter Leaf & Groundnut Stew (Ofe Onugbu with Groundnut)

How to Make It

1. 1

   Prepare and Season the Meat

   Place the lean beef chunks and soaked stockfish into a medium pot. Add half the chopped onion, minced garlic, grated ginger, and a pinch of sea salt. Pour in 200ml of low-sodium stock. Cover and cook on medium heat for 25–30 minutes until the beef is tender. Reserve the meat stock — do not discard.

   Tip: Skimming the foam that rises during boiling removes excess purines, beneficial for kidney and joint health.
2. 2

   Dissolve the Groundnut Paste

   In a small bowl, whisk the roasted groundnut paste with 150ml of warm water until smooth and lump-free. Set aside. This technique prevents the paste from forming clumps when added to the hot stew.

   Tip: If using store-bought natural peanut butter, choose one with zero added sugar or salt and stir well before measuring.
3. 3

   Build the Stew Base

   In a large, wide pot, heat the palm oil over medium heat for about 1 minute. Add the remaining chopped onion and sauté for 3 minutes until translucent. Add the blended tomatoes and scotch bonnet pepper, and fry for 8–10 minutes, stirring regularly, until the tomato paste darkens and the oil begins to float to the surface.

   Tip: Properly frying out the tomato is critical — under-fried tomato causes acidity and an unpleasant raw taste.
4. 4

   Add Protein and Stock

   Add the cooked beef and stockfish into the tomato base. Pour in the reserved meat stock and remaining 200ml of vegetable or beef stock. Stir well and bring to a gentle simmer. Add the ground crayfish and ground uziza seed if using. Cook for 5 minutes.

   Tip: Keep the heat at a steady medium simmer — aggressive boiling can make the beef tough and break down beneficial nutrients.
5. 5

   Incorporate the Groundnut Paste

   Pour the dissolved groundnut paste into the simmering stew slowly, stirring continuously as you pour to prevent lumping. Reduce heat to low-medium and cook uncovered for 10–12 minutes, stirring every 2–3 minutes, until the stew thickens and the groundnut paste is fully cooked through and fragrant.

   Tip: The stew is ready when the oil rises to the surface and the groundnut no longer smells raw — a key indicator of full cooking.
6. 6

   Add Bitter Leaf and Dried Shrimp

   Add the pre-washed and squeezed bitter leaf, ground dried shrimp, and shredded uziza leaves (if using) to the pot. Stir thoroughly to combine. Cook for a final 5–7 minutes on low heat. Taste and adjust seasoning with a minimal pinch of sea salt only if necessary.

   Tip: Do not overcook the bitter leaf — 5 to 7 minutes preserves its active phytochemicals and vibrant green colour.
7. 7

   Rest and Serve

   Remove from heat and allow the stew to rest for 5 minutes before serving. Serve hot alongside oat swallow (oat eba), unripe plantain fufu, or a portion of brown rice for a balanced, low-glycaemic Nigerian meal.

   Tip: For diabetes management, pair this stew with unripe plantain fufu or oat swallow to further reduce the glycaemic load of the meal.