Nigerian Black Soup recipe (Omoebe)

 

Recently during one of my market runs, i stopped by mama odion’s kiosk to get vegetables. She’s my favorite leafy vegetable seller at the local market because she always brings the freshest vegetables daily to sell and she also gives me great discounts too. On getting there, i met her devouring a big bowl of pounded yam  with a dark-colored soup. Due to curiosity, i asked her what the name of the soup was and  she said Black soup. She then proceeded to tell me how it was prepared. Her neighbor mama nengi also used that opportunity to sell her fresh Titus fish to me when she overheard mama friday putting me through…lol! sharp woman. This soup turned out an instant hit with the fam and didn’t even last in the pot till the next day.

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 vegetables 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.  Click HERE to view full list of Nigerian leafy vegetables.

 

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How to make Nigerian black soup

fresh fish (i used mackerel aka titus), beef,  smoked Fish,  pomo, periwinkle, ground crayfish, yellow pepper, ground,

banga juice (palm fruit extract) or palm oil, scent leaves, bitter leaves, uziza leaves, ugwu leaves, seasoning cubes, salt to taste

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. 

Soak the scent leaves, uziza leaves and ugwu leaves in salt water for 5 mins and rinse with clean water. Chop into smaller pieces with a knife and place in a a blender with the washed bitter leaves. Add a little water just to make the blades of the blender move an grind. Set this aside. 

Step 2: Place the beef and pomo in a small pot, add the seasoning cubes and salt to taste. Cook for about 20 minutes till tender and the liquid in the pot reduces. 

Step 3: Add the washed smoked fish and fresh fish, banga juice, blended pepper, crayfish, washed periwinkles and leave to cook further for about 10 minutes. 

Gently pour in the blended vegetables, stir and cook for another 10-12 minutes before turning off the burner. Serve with your favorite form of

swallow