As a busy teacher, my schedule is always packed. I leave for work by 6:30 am and return between 2:30 pm to 3:00 pm from Monday to Friday everyday. With such a tight routine, cooking elaborate meals during the week is a challenge. That's why I reserve Saturdays or Sundays to stock my fridge with delicious meals that can last throughout the week.

![IMG20250621143323.jpg](https://cdn.steemitimages.com/DQmNQNBTGrtZMoyGbh1SxfG6NFhv5z8h6rYvKeRxSNMARBV/IMG20250621143323.jpg)|![IMG20250621134055.jpg](https://cdn.steemitimages.com/DQmd4ypHATi26C55oyje1Jj3fvqBQwaUKcSDGooM4rvGiWe/IMG20250621134055.jpg) ----|---- Last Saturday, June 21st, I decided to cook a large batch of bitter leaf soup. I started by visiting the market to purchase all the necessary ingredients, including: • Bitter leaves • Water leaves • Mellon • Meat • Kanda • Periwinkle • Fish • Crayfish • Onions • Palm oil, and more. ![IMG20250621134108.jpg](https://cdn.steemitimages.com/DQmPbQNHYceQhYgdf664V7imYmQqpkeCgv3Hx6GyHZqfZmN/IMG20250621134108.jpg)|![IMG20250621134045.jpg](https://cdn.steemitimages.com/DQmPnJojethKSmrdFqoeL9SmwXkqA3tv3czXvvhbdHxPwMH/IMG20250621134045.jpg) ----|----

Once I returned home, I began preparing the ingredients. I washed the bitter leaves thoroughly, sliced them, and squeezed out the foamy bitterness. Next, I cut the meat into big cubes and washed them well. I also washed and chopped the water leaves, squeezing out excess water. With all the ingredients ready, I put the pot on the fire.

![IMG20250621141723.jpg](https://cdn.steemitimages.com/DQmU3TfcxK8ogpoNoBdD332Wz1D5RceJcQ4im3aWpQwHPp6/IMG20250621141723.jpg)|![IMG20250621141808.jpg](https://cdn.steemitimages.com/DQmRGVJzFqMtSfun8rUsXzBJ8H8MR3NvjWfCL1XHtpyhfqm/IMG20250621141808.jpg) ----|---- ![IMG20250621141725.jpg](https://cdn.steemitimages.com/DQmPSCQfMykf5Xa2JWUnLt6PvqPjryWsFHN7JtR7Q21orHc/IMG20250621141725.jpg)|![IMG20250621143321.jpg](https://cdn.steemitimages.com/DQmVvUAZ1bWuTpSbetybVt76HVBotEYMcSfLhahhznvkgiF/IMG20250621143321.jpg) ----|----

Unfortunately, my phone ran out of battery at this point, and I couldn't take more pictures to document the cooking process. Despite the power challenge we face in our area, I persevered and cooked the soup to perfection. I added the ingredients to a big pot with five cups of water, mixed everything together, and then added the bitter leaves and water leaves. After stirring well, I covered the pot and let the leaves cook for three minutes.

The result was well worth the effort. I served the bitter leaf soup with garri, and it was incredibly delicious. With my fridge stocked, I enjoyed the tasty meal throughout the week.

## Thank you for reading my post, I appreciate your time.