Black soup is a popular and tasteful Edo (Benin) soup, it is quite delicious and easy to prepare. This turned out really delcious, I love it and I’m guessing you are gonna love it too.
I have been exploring foods by other Nigerian ethnic groups and today we are gonna be making the popular edo (esan) black soup.

It really doesn’t matter your language or ethnic group, if you try this soup and get it right, you are going to have the same experience as those that have been enjoying it for ages.

Most people complain about the dark color, it gets the color from the ground leaves.

What you find below is delicious plate of black soup, the exact way it is made by Edo people, most people focus on the color and forget that it is really not all about the color. It is super tasty and very nutitious.
Black Soup

There are three basic leaves for making this delicious soup. While some argue extensively that only two are important, it is obvious that all of the three are neccessary. These leaves are actually ground together with the native edo grinding stone or the electric blender.

Some people make black soup with just Bitter leaf and effirin (scent leaf) while others prefer it the exact way I prepared it. I really this this is way better than every other combination 😀

The ingredients include:
2 cups of Washed bitter leaves
Half cup of sliced Scent leaves
2 cups of sliced uziza leaves
300g of roasted fish
1kg of assorted meat.
half cup of ground crayfish
Ground Pepper to taste
4 cube of knorr.
7 pieces of stock fish ear
4 cups of palm fruit sauce.
Salt to taste.
Serving: 6

Here are some of the ingredients that I used while making this delicious black soup. I did grind the uziza leaves and scent leaves together as you can find below, while the bitter leaf was ground alone as you can see in the bottom-right plate.

What you find at the top-right is palm fruit sauce, then a combination of ground crayfish and red pepper at the top left and cleaned roasted fish at the top-middle.
making black soup

This soup is actually made with banga sauce (Palm fruit sauce) and not palm oil, just buy 4 cups of banga (palm fruit), boil for 15 minutes, pound with mortar and pestle, add water, filter to get the sauce, wash and filter to get 4 cups of thick banga sauce and set aside.

Preparation:
Grind all the leaves together, these ground leaves act as the soup thickener and also gives it the black looking color, hence the name – black soup. You can blend to paste by adding a little water to ease up the movement of the blades. I ground the bitterleaves seperatly while the uziza and scent leaves were mixed together.

Wash and boil the meat with half cup of onions, 2 cubes of maggi and a pinch of salt. Cook for 30-45 minutes, until the meat becomes soft and easily chew-able, you can add a little water to stop it from getting burned.

Add the dry fish (hot-water-washed), stock fish, crayfish, add the banga sauce and allow to cook for up to 15 minutes until the soupy mixture thickens.

This picture below give you a visual explanation, you can see that the soup is already thick, thanks to the banga (palm fruit) sauce.
making-black-soup-2

Add the ground leaves, stir, add 2 cubes of maggi, salt to taste, allow to simmer for another five minutes and you are done.

As usual, serve with eba, fufu amala or semo.

NOTE: If you have cow liver included, you don’t wanna cook it over 10 minutes. you can start parboiling it with the rest of the meat but you have to remove it after 10 minutes and add them later when the soup is almost done.

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Here is the video for black soup, enjoy.

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Comments

  1. DOROTHY EHIGIE  April 21, 2015

    Welldone sis, l really appreciate your kind effort, meanwhile l am an Edo lady, ie Benin per say, my poin of correction is that the soup is a Benin soup not Esan. Do take care & God bless u.

    reply
  2. Mrs Onyema  April 21, 2015

    Mmmmh….this sounds good. My next soup will surely be Black soup. Thanks for this Chy.

    reply
  3. Blessing  April 23, 2015

    Chy, you are truly the best. Thanks for the black soup recipe, I love the way you break down your recipes, God bless you real good. Pls keep it coming. Lol

    reply
  4. Beauty Okhiulua  April 23, 2015

    Kudos to you, this is exactly how the soup is being prepared. @Dorothy whether na Benin get am o or Ishan na still the same Edo

    reply
    • Omoyemen  May 26, 2017

      Correctly made…. Pls o the soup is for both Benin and Esan. In fact its Esan soup self. Omébe

      reply
  5. precious  April 23, 2015

    thank u for dis………am dif. gonna try dis

    reply
  6. Ify  April 25, 2015

    Chy, thanks for the black soup recipe, before now I could only make igbo soup and few other popular Nigerian soups, I never imagine that I would fall in love with this edo soup, but now I am definitely adding it to my menu.

    reply
  7. Jane  April 25, 2015

    Hi Chy, I am black American woman but my boyfriend is from Edo (Benin), I need to know how to prepare some of his favorite foods, so thanks for this recipe, I hope I would find all the ingredients.

    reply
  8. Emeka  April 25, 2015

    This is the true edo soup, thumbs up dearie!

    reply
  9. Jeff  May 2, 2015

    Black soup? Are u kidding me? Never seen anything like it. You mean people actually eat this black thing?

    reply
  10. David  May 2, 2015

    It is not so much about the color of foods, I agree completely that the color is important but sometimes we need to also consider the text and nutritional values. It is no secret that most good looking foods are usually a combination of junks that should have no business with the human body. Proudly Edo 😀

    reply
  11. Helen  May 2, 2015

    I think I am going to try this soup, I hope it turns out well, I have been searching for foods by other Nigerian groups, thanks.

    reply
  12. Helen  May 2, 2015

    Thanks for de update Chy, you are doing a wonderful job and God will continue to bless you. I can’t wait to get the second edition of your cookbook by first week of june.

    reply
  13. faithia  May 5, 2015

    urs truly chy i have never added uziza leaf to cook black soup for my husband who happen to be from edo. i used bitterleaf saint leaf and utazi leaf. i then use ur recipe and my hubby licked the plate dry. chy u are GOD sent

    reply
    • Chy Anegbu  May 7, 2015

      Lol, thanks dear.

      reply
  14. Amaka  May 6, 2015

    Hi Chy,
    Of a truth the soup doesn’t look nice but I believe it is natural. I will give it a trial.

    reply
  15. Chichi  May 8, 2015

    Chy you are doing a great job indeed, good food is one of the important factors that holds a marriage, my husband is really having a good time with most of the food I tried out, we really cherish our barbecue fish,chicken and I even tried turkey, thanks alot and may God continues to crown your hard work with joy

    reply
  16. Biodun  May 15, 2015

    Chy, I just tried this black soup……..it was really yummmy, ate it with pounded yam. I had never seen nor eaten this soup before but i followed your recipe and it came out really nice. My husband enjoyed it.
    Thanks alot, God bless you and long live Nigeria kitchen.

    reply
  17. Edith  July 5, 2015

    I really love this black soup,the preparation, the ingredients,
    I will try it myself, I never knew bitter leave and ukazi can go together.
    Thanks for the tips.
    Bless you.

    reply
  18. Sam  July 16, 2015

    Please I tried to find the Urhobo Owo soup but I can’t, can you please add the recipe. It’s eaten with starch. Oh and thank you very much for the recipes you put up

    reply
  19. Sonia  November 12, 2015

    wow this is good more grace dear.

    reply
  20. Flora  November 21, 2015

    I use to hate the soup cos of the colour, but i just decided to cook it cos is my hubby best soup, it really taste niz after tasting it. Tanks

    reply
  21. Tessay  December 9, 2015

    I absolutely love this soup!!!! My mum is Esan so it’s a regular dish in my home.

    reply
  22. Amy  February 12, 2016

    You find banga sauce in cans now. Thanks for sharing. Back in school days in Uniben I loved this soup. I hope to see the cottonseed soup in this list someday also! Great Edo meals I savored! I am igbo but I eat any tribe’s soup. Soups form the best balanced diet sources and if you worry about the carbs so much you can make your swallows these days out of anything. I eat oats (ground quaker oats) and I am fine!

    reply
  23. Afolabi precious  February 20, 2016

    Please hw do I make the bitterleaf not bitter before putting it in the soup

    reply
    • Chy Anegbu  February 20, 2016

      You just have to wash it properly.

      reply
  24. Winifred  March 19, 2016

    Seriously laughing at people who finds the soup weird coz of the colour…well to me let’s say the soup isn’t black but dark green…lol. Let’s even focus on the health benefits of the vegetables especially scent leave and uziza.
    Thanks a bunch Chy darling. Chima gozie gi (my God bless you). I’m Igbo, but this soup is really delicious.

    reply
  25. Rafatu  March 19, 2016

    Chy you are the bomb, the best food site I’ve ever come across. Black soup is superb. Proudly Edo

    reply
  26. Ijeoma  March 19, 2016

    It might taste good but the look is somehow

    reply
  27. Grace Goyit  March 19, 2016

    This soup is almost having the same color with miyan kuka ( a Hausa delicious soup) so will definitely try it. Thanks, your recipes are always simple and on point.

    reply
  28. lydia  March 20, 2016

    l am an esan woman, born & raised in benin.it is an esan soup.you can combine as many leaves also palm oil can b used.you missed ogiri & inru ( locoast bean)tnx 4 showcasing d esan delicacy..black soup is also very medicinal & nutricious.weldone sis!

    reply
  29. toyin  March 20, 2016

    Thanks so much. I made this soup this afternoon and it turned out well.

    reply
  30. Faith  March 21, 2016

    Thanks chy I love black Soup but I haven’t tried it with palm fruit. I’m definitely making this soup tomorrow. Greetings to the binis in the house.

    reply
  31. happy  May 16, 2016

    you can also cook it without banga sauce.

    reply
  32. Blessing  May 30, 2016

    Nice one. Keep up!

    reply
  33. Deborah emarhema  May 31, 2016

    lovely!Chy u are indeed a blessing,God grant u more ideas,wisdom and grace to bless more lives. Pls can i use ugu/pumpkin leaf incase i dont get uziza leaf? God bless U

    reply
  34. Nwaka  June 2, 2016

    Chy, you are simply the best. you have really inspired me with all your recipes. I am surely going to try this out!

    reply
  35. Sharon  August 19, 2016

    I would love to try this but don’t understand the measurements. Which type of cup do I use a baking cup or a regular cup I. E mug, glass I’m confused.

    reply
    • Chy Anegbu  August 21, 2016

      1 cup is same all over the world. It’s is the plastic cup that is 250ml

      reply
  36. taiwo  August 31, 2016

    How do I grind the leaves

    reply
  37. Amina  September 26, 2016

    Wow what else can I say,thank you so much for this recipe. My mom is Esan and she talks so much about these soup,it is specially prepared for women that just delivered. Will try it and make it for her when next I visit.many more thanks to you

    reply
  38. maris  October 10, 2016

    so so yummy. this happen to be my besttttt soup. I add cow skin shaky n liver. dry and smoked fish. am definately making this soup tonight

    reply
  39. Jemma  November 25, 2016

    mi mouth’s already waltery,dat dah next soup em cookin’

    reply
  40. tracey  December 13, 2016

    Hey must I grind the leaves?????

    reply
    • Chy Anegbu  December 15, 2016

      yes, it is black soup. 😀

      reply
  41. Fisher Monisola Omotayo  December 19, 2016

    Can I use little palm oil instead of banga and can I add onion? Thanks.

    reply
  42. Eleojo  February 19, 2017

    Thanks Chy for the recipe. Will definitely try it soon. I have heard a lot about this edo (esan) black soup.

    reply
  43. Esegold  May 27, 2017

    I tried it out. It was really great. Thanks chy

    reply

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