Uses of Bitter leaf

Hello everyone greetings to you all, hope you had a great day. My today topic is about Vernonia amygdalina Also known as Bitter leaf.

Below are the advantages of bitter leaf:
firstly, it helps the leaver function and also increases blood in the human system.
It is also used as an herb and to prepare the soup. It is green, and when preparing it, you must wash it to reduce its bitter taste.

In West Africa, Nigeria is among the world's largest bitter leaf-producing countries. It also helps to stop a running stomach, is always fresh and can last up to a week. It is among the most eaten leaves in Cross River State. Likewise, it is highly rich in protein and vitamins. Most people think that bitter leaf is just bitter, but it contains sugar. It's a tree that doesn't grow too tall, it's average in height.
Bitter leaf is also preserved by sun drying, The scientific name for the plant is known as "Vernonia amygdalin." Cross River State produces a total percentage of 41%, Anambra State has a total of 31%, and Benue State has a total of 22%.
Here are the various pests and animals that can contaminate or destroy bitter leaf:
grasshoppers,
Caterpillars,
Goats and sheep, etc.
Process of preparing bitter leaf soup!
Firstly, after you're done cutting from the bitter leaf tree,
You wash the bitter leaves with water to reduce the bitter taste in a way you would like.
Ingredients used to prepare the soup are;
Meats, dried,
prawns, Pepper's
Seasoning cubes and salt,
Grounded melon, palm oil,

After washing the bitter leaves, you put them in a filter to enable them to dry off, and then you turn on your gas cooker.
Put your pot on top of the gas cooker. Wash the meat, and after washing, steam it inside the pot. After you have steamed it, you put the melon in a different pot, then the meat and fish you steamed, and you put it back on the fire, adding a little water depending on the quantity of meat.
Bring out a clean pot and put palm oil in it. Allow the oil to heat for a bit, and then add it to your grounded melon and begin to fry for at least one and a half minutes after that. You put the pot down and replace it with the pot of fish and meat you had steamed, then take the pot in which the melon
is in, turn it into the pot of fish and meat and boil it for at least ten minutes. Then you add your salt and seasoning cubes, and then you add your bitter leaf to the pot. After the bitter leaves have been added, you cover it half-open and leave it to boil for at least five minutes. Guess what? Your bitter soup is ready. And it can be served with semovita or garri (EBA).