Black Soup  

Bubbling hot Black Soup in an earthen pot

Black Soup is a rich herby soup with a delicate balance of aromatic flavours if well cooked. 

Recipe 

  • 1 1/2 cup blended Bitterleaf (before blending it must have been washed till it is no longer bitter, it would have a little bitter sweet taste 
  • Efinrin leaves 
  • Utazi Leaves 

*combine in this propositions 1 part Efinrin to 1/2 part Utazi Leaves and blend together. You would need 1 Cup of a mixture of this blend to cook with 

  • 2 cups Palmnut Cream (Banga)
  • 1/2 cup blended pepper /onion/crayfish mix (you can use more if you like)
  • Smoked and dried fish variety (obokun,stockfisk, bongafish)
  • Boiled meats (beef or goat meat, cowfoot, shaki, ponmo…)
  • Rich stock 
  • Salt to taste
  • Bouillon cubes. 

Basic Ingredients: (Back-Front, Left-Right) Smoked Eja Obokun (blue catfish), blended washed bitterleaf, blended Utazi and Efirin leaves, blended fresh pepper and dried crayfish, boiled meats of choice, palm nut cream.

Procedure

  • In a pot heat up your stock and add your cooked meats, bring it to a boil and add your palm nut cream and pepper mix.
  • Cook for about 10 – 15 mins.
  • Add the smoked fish and cook. If you pre-soaked the smoked fish you may not cook longer than 3- 5mins, if it is not pre soaked cooked the fish in the soup for about 10mins.
  • Add your blended vegetables to the broth on medium heat and cook. 
  • Taste and add your desired amount of salt and seasoning 
  • Cook with lid off and let the water reduce, be careful also not to over cook the vegetables. Personally I try not to cook vegetables longer than 5-7 minutes. 

Procedure in pictures

Serve with your side of choice. Enjoy

I find the earthen ware gives it a very local appeal.