Vegetables · Leafy greens

Bitter leaf

West and Central African leafy green with pronounced bitterness, washed and cooked into ndolé and onugbu soup.

Also called: ndolé leaves, ndole, vernonia, onugbu, ewuro

Around the world: feuilles de ndolé (fr)

What it is

Bitter leaf comes from a small shrub with elliptical green leaves. As the name says, it is very bitter, so fresh leaves are washed and squeezed repeatedly to reduce bitterness before cooking. It is sold fresh, frozen or dried. It gives Cameroonian ndolé and Igbo onugbu soup their characteristic flavour.

Vernonia amygdalina

How it’s used

Cameroonian ndolé with peanuts and meat or shrimp
Igbo onugbu soup
Egusi and other soups
Dried leaves added to stews

Characteristics

Taste: Strongly bitter, mellowing after washing and cooking.
Texture: Soft when cooked.
When cooked: Bitterness reduces with repeated squeezing in water and with boiling.
Sold as: fresh, frozen, dried
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Nigerian, Cameroonian, West African, Ghanaian