Ofe Utazi
Igbo Bitter Leaf Soup with Assorted Meats
Yes, with a tweak: ensure no yam flour or cocoyam is used for thickening. About 12g net carbs per serving, on the higher side for Nigerian food, so watch the portion.
What it is
A distinct Igbo soup known for its characteristic bitter taste from the Utazi leaves, balanced with savory ingredients. Unlike regular bitterleaf soup (Ofe Onugbu), Ofe Utazi specifically highlights the sharper, more aromatic bitterness of utazi. It's cooked with a variety of meats (such as goat, cow tripe, cow skin) and thickened with ground ogbono or palm nut extract, served without starchy sides.
Key ingredients
Utazi leaves, assorted meats (beef, goat, cow skin, tripe), palm oil, onions, habanero peppers, crayfish, seasoning cubes, salt, ogbono (for thickening, or palm nut extract).
How to make it keto
Ensure no yam flour or cocoyam is used for thickening. Confirm ogbono quantity is controlled to prevent carb creep, or use palm nut extract instead. Explicitly request no carb sides.
Watch out for
Hidden sugars in seasoning, excess ogbono used as thickener, restaurant adding other starches.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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