Vernonia amygdalina or Bitterleaf is a widely used cooking vegetable throughout Africa.

Bitterleaf Stew is not bitter as suggested by the name but a delicious mix of beef, fish, chicken, pork, and shellfish served over fufu. Bitter leaf leaves alone have a bitter taste and are sold fresh or dried. The leaves are green with a robust odor and a bitter taste. The Yorubas call bitter leaf Ewuro and the Igbos Onugbu, every part of the plant is beneficial from the stem, leaves, and root.

Collecting greens to sell at market day.

Liberian Spicy Bitter Leaf Stew African Recipes by African Gourmet.

Liberian stews are unlike most recipes, Liberian stews are hearty stews that combine numerous meats, fish, and vegetables in one stew. Prep time: 15 min Cook time: 1 hour 15 min Total time: 1 hour 30 min.

Liberian Spicy Bitter Leaf Stew ingredients and directions

Ingredients

5 ounces of cubed beef

5 ounces of pork or pork sausage

2 skinless chicken thighs

3 smoked fish, flaked

1/2 pound peeled and deveined shrimp

1/4 cup palm oil (optional if you are cooking palm oil free)

3 garden eggs (small eggplants) cut into quarters

2 bunches of scallions, finely chopped

1 punch of bitter leaf, chopped

1 very hot pepper, chopped

Water to cover

Directions

Add all ingredients except shrimp to a large pot over medium heat and cover ingredients with water. Reduce heat to low and simmer for 1 hour. Add shrimp and continue to simmer another 15 minutes.

About Liberian Bitter Leaf Plant

The bitter leaf grows in a large range of biological zones in Africa, produces many leaves, and is drought tolerant. Bitter leaf leaves have been used in African traditional folk medicine to stimulate the digestive system, lower blood sugar, antimalarial and reduce fever.

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About the Author

Ivy is the founder and lead writer of The African Gourmet. For over 19 years, she has been dedicated to researching, preserving, and sharing the rich culinary heritage and food stories from across the African continent.

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