How to cook black soup | SparklingGossip

How to cook black soup

To make this soup, you'll need  quite a lot of ingredients. I know this may seems annoying, but trust me after the preparation, you a...


To make this soup, you'll need quite a lot of ingredients. I know this may seems annoying, but trust me after the preparation, you are going to have a delicious steaming bowl of soup on you table. The black soup comes from Edo State and is also known as Omoebe.




Here is what you will need to make black soup:


Crayfish – 1/2 cup

Stockfish – 1 (big)
Smoked fish – 1 piece
Palm nut cream or palm oil – 1 1/2 cooking spoons
Stock cube – 1
Salt – to taste
Efinrin – 1 cup  (Scent Leave)
Assorted meat and/or offals – 500g
Bitter leaf – 1 1/2 cups

Please note that all these ingredients depends on the quantity of  black soup to be prepared. 


Steps to prepare black soup


1. Wash and dice your meats if necessary. Put a pot of water on the stove, bring it to a boil, and cook the meats along with the stockfish, smoked fish, and stock cube until the meat is tender. If you are using both meat and offals, separate them into different pots.


2. While the meat is being cooked you need to wash the better leaf to reduce the bitterness

3. Put your bitter leaf in a blender and blitz until the consistency is smooth, then transfer to a bowl. Next, blitz the Efinrin – 1 cup  (Scent Leave) or  and put in a separate bowl.


4. If you are cooking the meat and offals in a separate pot, combine the both in a pot and stir


5. Blitz the scotch bonnet peppers in the blender and add to the soup mixture. Next, add the palm nut cream or palm oil. Allow the palm oil or palm nut cream to melt in the pot for up to minutes. Add the crayfish and stir. Bring up to a boil and taste the stock. Adjust the salt if necessary.


6. Gently add the better leave, while string, once you've finish adding up the better leave, cook the soup for several minutes until it thickens and darkens in colour.


 Add your beef stock and stir.


Finally, add the efinrin or basil and stir. Efinrin will lose its flavour very fast if cooked for a long period of time, so make sure not to keep your soup heated for more than 3-5 minutes after you add the efinrin. Taste the soup, and if it tastes perfect, take the pot off the heat and serve immediately while your black soup is hot.


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