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
Equipment
- Cooker
- Pots
Ingredients
- 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.
Instructions
- 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)