Black soup is a tasty and nutritious Nigerian soup native to the people from the south-south i.e (Benin) Edo state. It is a staple soup made from a combination of 3 different types of leafy vegetable ground till smooth and cooked with Banga juice which gives it a dark color and taste hence the name black soup. It’s served with any swallow but mostly starch (usi), fufu or pounded yam.
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Ingredients You’ll Need for Black Soup:::
To make Black Soup, You’ll need 3 different types of leafy vegetables, Meat, and fish of choice, crayfish, pepper, Banga juice (palm fruit extract) or palm oil, seasoning cubes, and Salt – To taste
Procedure:::
Step 1: The first step is to prepare the leaves. To prepare the already hand-washed bitter leaves for extra precaution, it’s best to par-boil for about 10 minutes before re-washing with clean water just like it’s done when preparing bitter leaf soup. While doing this, make sure the pot is left uncovered otherwise it’d bubble out. Once you’re done boiling, strain with a sieve and rinse severally with cold water. Squeeze off excess water – Set Aside.
Step 2: Soak the scent leaves, uziza leaves and ugu leaves in salt water for 5 mins and rinse with clean water. Chop into smaller pieces with a knife and place in a blender with the washed bitter leaves. Add a little water just to make the blades of the blender move and grind. Set this aside.
Step 3: Place the beef and pomo in a small pot, and add the seasoning cubes and salt to taste. Cook for about 35 minutes till tender and the liquid in the pot reduces.
Step 4: Add the washed smoked fish, Banga juice, blended pepper, and crayfish. Leave to cook further for about 15 minutes.
Step 5: Gently pour in the blended vegetables, stir and leave to simmer for 5 minutes before turning off the burner. Serve with your favorite form of swallow i.e Usi, Pounded yam e.t.c
How to make Nigerian Black Soup
Black soup is a tasty and nutritious Nigerian soup native to the people from the south-south i.e (Benin) Edo state. It is a staple soup made from a combination of 3 different types of leafy vegetable ground till smooth and cooked with Banga juice which gives it a dark color and taste hence the name black soup. It's served with any swallow but mostly starch (usi), fufu, or pounded yam.
Ingredients
- 100g scent leaf
- 100g bitter leaf
- 100g uziza leaf
- 700g beef
- 2 medium-sized dried fish (catfish)
- 4 pieces ponmo
- 1/2 cup ground crayfish
- 1/2 cup chili pepper ground
- 2 cups Banga juice (palm fruit extract) or palm oil
- 2 seasoning cubes
- Salt - To taste
Instructions
Step 1: The first step is to prepare the leaves.
To prepare the already hand-washed bitter leaves for extra precaution, it's
best to par-boil for about 10 minutes before re-washing with clean water just
like it's done when preparing bitter leaf soup. While doing this, make sure the
pot is left uncovered otherwise it'd bubble out. Once you're done boiling,
strain with a sieve and rinse severally with cold water. Squeeze off excess
water - Set Aside.
Step 2: Soak the scent leaves, uziza leaves and
ugu leaves in salt water for 5 mins and rinse with clean water. Chop into
smaller pieces with a knife and place in a blender with the washed bitter
leaves. Add a little water just to make the blades of the blender move and
grind. Set this aside.
Step 3: Place the beef and pomo in a small pot,
and add the seasoning cubes and salt to taste. Cook for about 35 minutes till
tender and the liquid in the pot reduces.
Step 4: Add the washed smoked fish, Banga juice,
blended pepper, and crayfish. Leave to cook further for about 15 minutes.
Step 5: Gently pour in the blended vegetables,
stir and leave to simmer for 5 minutes before turning off the burner. Serve
with your favorite form of swallow i.e Usi, Pounded yam e.t.c
