Black soup (commonly called Omoebe) has its origin from Edo state, Nigeria. It is acclaimed for its medicinal capabilities. Its name was gotten from the grinding of the vegetables which causes the vegetables to darken. This is a very healthy recipe you should try out and it is quite easy to make.
Let’s get cooking!
INGREDIENTS
- 1 Bunch Bitter Leaves
- 1 Bunch Scent Leaf (Efirin) (or substitute with Basil)
- 1 Bunch Ugwu Leaves (Pumpkin Leaves)
- Assorted Meats (including Offals)
- 1/2 kg Pomo (Cow Skin)
- 1 Cup Crayfish pieces
- 3 Pieces Stockfish
- 1 Piece Dry Fish
- 1 Cup Periwinkles (optional)
- 3 Cups Palm nut cream/Nosak Famili Palm Oil
- 1 Tablespoon Crayfish Powder
- 2-3 Scotch Bonnet Peppers (Ata Rodo)
- 2 Yellow Peppers
- 1/2 Bulb of Onions
- Seasoning cubes
- Salt to Taste
COOKING DIRECTIONS
- Wash and boil your assorted meats with the stockfish, dry fish and periwinkles (boil the offal separately). Season with onions, salt and seasoning cubes. Allow to cook till soft.
- Proceed to wash your bitter leaves till they’re less bitter. Then pour in a blender and blend till smooth.
- Wash and blend your scent leaves too then set aside.
- Blend the peppers and add to the pot of cooked meats and stock.
- Add the palm nut cream/palm oil, crayfish, and taste for seasoning.
- Allow the soup simmer for an additional four minutes on low heat and add the grounded Ugwu and bitter leaves with the chopped yellow pepper. Let cook for 2 minutes before adding the grounded scent leaves.
- Let the soup simmer for an additional two minutes and serve hot with any swallow of your choice.
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