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Bologie and Bitters

Submitted by West Africa Cooks on Wed, 2013-12-04 12:06


8 Servings
SourceFavourite Sierra Leone Recipes by Pamela Greene
Prep time
40 minutes
Cooking time
1 hour, 30 minutes
Total time
2 hours, 10 minutes


Bologie and Bitters


fresh bologie leaves (handfuls shredded)
fresh bitter leaves (handful pounded, rubbed and washed)
1⁄2 pint
palm oil
large dried fish (flaked)
1⁄2 cup
powdered egusi
large onion (ground)
red peppers (whole or ground)
3 cups
water (or more)
1 pound
beef or oxtail
pig's foot (cut and softened)
1 tablespoon
ogiri (ground)
1⁄2 cup
cockle (or oysters optional)
salt to taste


How to make Bologie and Bitters?
1. Put 2 cups water into saucepan to boil. Add ogiri, pepper and onions and cook slowly for 10 minutes.
2. Add cubed beef or oxtail pieces, and boil gently to soften all meat. Add rest of the water as it evaporates.
3. Add palm oil and pig's foot pieces and cook gently to remove the raw flavour from palm oil.
4. Add shredded bologie and bitter leaves. Cook gently until the leaves are tender, adding water as it evaporates.
5. Add some water to the egusi in a bowl and mix into a smooth paste and this to the sauce and continue cooking. The sauce thickens as it cooks. Stir occasionally to prevent sticking and add more water if it becomes too dry and thick.
6. Add flaked fish; cockle and oyster (if fresh). Dried cockle and oyster if used should be added at stage 2.
7. Add salt to taste. Cover saucepan and cook gently until desired thickening or consistency is achieved.
8. Serve with hot foofoo or rice or any other carbohydrate food such as agidi.

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