How To Make Black Soup_ Black soup is a traditional Nigerian dish from the Edo and Delta regions. It’s rich in flavor and typically made with a combination of native herbs. Here’s a step-by-step guide to help you prepare black soup at home:
Ingredients:
- 1 kg assorted meat (such as goat meat, beef, cow tripe (shaki), cow liver, and cow intestine)
- 200 g smoked fish or dried fish
- 200 g ground crayfish
- 2 tablespoons ground pepper
- 2 seasoning cubes or 1 tablespoon bouillon powder
- Salt to taste
- 1 cup palm oil
- 1 large bunch bitter leaves (washed and squeezed to remove bitterness) or scent leaves (efinrin) or uziza leaves
- 1 large bunch ugu (fluted pumpkin) leaves or spinach
- 2 onions, chopped
- 2-3 cloves garlic, minced
- Water
Instructions:
- Prepare the Meat:
- Wash the assorted meat thoroughly and place it in a large pot. Add one chopped onion, garlic, seasoning cubes, and salt. Add enough water to cover the meat and bring to a boil. Cook until the meat is tender. This may take about 45 minutes to 1 hour.
- Add Fish:
- Add the smoked or dried fish to the pot and let it cook for another 10 minutes.
- Prepare the Herbs:
- Blend the bitter leaves (or scent leaves/uziza leaves) and ugu (or spinach) together with some water until smooth. Set aside.
- Cook the Soup:
- In a separate pot, heat the palm oil over medium heat. Add the second chopped onion and fry until translucent.
- Add the ground crayfish and ground pepper, and fry for a few minutes to release the flavors.
- Pour the cooked meat and stock into the pot with the palm oil mixture. Stir well to combine.
- Add Blended Herbs:
- Add the blended herbs to the pot. Stir well to combine all the ingredients. Add more water if needed to achieve your desired consistency.
- Simmer:
- Allow the soup to simmer on low heat for about 15-20 minutes, stirring occasionally, until the flavors are well combined, and the soup is rich and thick. Adjust seasoning if needed.
- Serve:
- Serve your black soup hot with pounded yam, eba, fufu, or any other preferred swallow.
Tips:
- Herb Selection: You can use a combination of bitter leaves and ugu leaves for an authentic taste. If you can’t find these, substitute with spinach and scent leaves or other leafy greens available to you.
- Cleaning Bitter Leaves: Wash and squeeze the bitter leaves several times to remove bitterness before blending.
- Flavor Variations: Feel free to add other meats or ingredients to your preference, such as snails or periwinkles.
Enjoy your homemade black soup! It’s a hearty and nutritious dish that’s perfect for any occasion.
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