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Bitterleaf soup, also known as Ofe Onugbu in Igbo, is a traditional Nigerian dish renowned for its distinctive bitter taste and nutritional benefits. The soup derives its name from the bitter leaves that are a key ingredient. These leaves are washed and squeezed to reduce bitterness before being cooked with a variety of meats or fish, palm oil, and traditional spices. Bitterleaf soup often includes ingredients like crayfish, stockfish, and sometimes periwinkle or snails for added flavor and texture. It is typically served with pounded yam, fufu, or eba (cassava flour), offering a robust and satisfying meal that is deeply rooted in Nigerian culinary tradition particularly among the Igbo people. It holds cultural significance and is cherished for both its flavor complexity and its reputed medicinal properties in Nigerian cuisine.