Black Soup Recipe
Black soup, when combined with any one of the many Nigerian swallows, becomes a delicacy in Edo state Nigeria. This soup is indigenous to the Esan people in Edo state Nigeria but also loved and eaten by many Nigerians
Prep Time30 mins
Cook Time30 mins
Servings: 6 People
Cost: 3500 Naira
- 2 cups of Washed bitter leaves
- Half cup Sliced Scent leaves
- 2 cups of sliced uziza leaves
- 300 g of roasted fish
- 1 kg of assorted meat.
- Half cup Ground crayfish
- Ground Pepper to taste
- 3 seasoning cubes.
- 7 pieces of stockfish ear
- 4 cups of palm fruit sauce.
- Salt to taste.
Start by grinding the leaves - the bitter leaves should be ground separately, add the uziza and scent leaves should be ground together.
Season the meat and precook for 30-45 mins. (Use 1 seasoning cube and a pinch of salt). Cook the meat until it is soft and chewable.
Add the banga sauce, washed stockfish, dried fish and crayfish.
Allow cooking for 10-15 minutes, the soup should thicken.
Add the ground leaves, stir, add 2 seasoning cubes, salt to taste, allow to simmer for another five minutes and you are done.
Black soup is served with Nigerian swallow (eba, fufu, semo or pounded yam)