Description
Dried bitter leaves are intensely earthy and slightly astringent, used widely in West African cooking for their strong flavor and medicinal properties. Sourced from countries like Nigeria, Ghana, and Cameroon, the leaves come from the Vernonia amygdalina plant. Often rehydrated and cooked into soups like bitterleaf soup or ogbono, they lend a bold, herbal taste with a cleansing bitterness that balances rich meats and spices.