Edo Black Soup
Edo Black Soup, a staple among the Esan people, is renowned for its distinctive dark color and rich flavor.
Ingredients
- 2 cup washed bitter leaves
- ½ cup sliced Scent leaves
- 2 cup sliced uziza leaves
- 300 g roasted fish
- 1 kg assorted meat
- ½ cup ground crayfish
- Ground Pepper to taste
- 2 seasoning cubes
- 7 pieces of stockfish
- 4 cups palm fruit sauce
- Salt to taste
Instructions
- Grind all the leaves together, these ground leaves act as the soup thickener and also gives it the black-looking color, hence the name – black soup.
- You can blend to paste by adding a little water to ease up the movement of the blades.
- Wash and boil the meat with half a cup of onions, 1 seasoning cube and a pinch of salt. Cook for 30-45 minutes, until the meat becomes soft and easily chewable, you can add a little water to stop it from getting burnt.
- Add the dry fish (hot-water-washed), stockfish, crayfish, add the banga sauce and allow to cook for up to 15 minutes until the soupy mixture thickens.
- Add the ground leaves, stir, add 2 seasoning cubes, salt to taste, and allow to simmer for another five minutes and you are done.
- If you have cow liver included, you can start parboiling it with the rest of the meat but you have to remove it after 20 minutes and add them later when the soup is almost done.
Tried this recipe?Let us know how it was!