Discovering Nigerian Black Soup Recipe
Discovering Nigerian Black Soup Recipe
My journey into the rich and diverse world of Nigerian soups brings me today to the flavorful kitchens of Edo State, home to the deeply nourishing and aromatic Black Soup.
A Journey into the Heart of Edo Black Soup
This soup is a powerful blend of herbs and vegetables that offers more than great taste.
With every spoonful paired with piping hot whole wheat meal or smooth pounded yam, I feel nourishment flows directly into my bloodstream.
Pat’s Secret: Beauty in a Bowl
This special recipe comes from Pat, my long-time hairdresser and friend. She tells me Black Soup is a staple in her home, and honestly, it’s no surprise—her skin glows!
A good reminder that nutrient-rich vegetables don’t just satisfy hunger; they nourish the skin too.
Back to the Roots: Black Soup Grinding Stone Tradition
For this batch, I go all in and make the soup the traditional way—using a grinding stone. Yes, an actual grinding stone!
Anything for my beloved foodies. To my surprise, the process is faster than I remember, and it even doubles as an arm workout—who needs the gym when you’ve got vegetables to grind?
Grinding vegetables on the stone brings back childhood memories—especially the dreaded task of grinding onions and pepper. The onions were slippery little things, and the pepper?
Let’s just say my hands never forgot the sting! Thankfully, kitchen blenders have revolutionized the cooking experience.
Still, I notice that the grinding stone produces a unique texture that blenders can’t quite replicate.
No water is needed on the stone—just a little chopping and elbow grease. If you’re using a blender, go easy on the water since Black Soup should be thick, much like Igbo Egusi soup.
Healthy and Heartwarming
Another beautiful thing about Black Soup?
It uses very little palm oil, making it a great choice for anyone watching their calorie or fat intake.
It’s rich, satisfying, and surprisingly diet-friendly. If you’re looking for more oil-free options, try my Oil-less Okro Soup too!
I like to believe the soup’s dark hue comes from the minimal use of palm oil—just another reason for its name.
So, get your whole wheat meal or pounded yams ready. Let’s dive into a delicious bowl of Nigerian Black Soup.
Recipe for Black Soup: Ingredients of Black Soup
- 4 pieces of snails
- 4 pieces of beef
- 1 medium-sized smoked fish
- 12 pieces of smoked shrimp
- 4 tablespoons ground crayfish
- 1 cooking spoonful of palm oil
- 1 small bunch of scent leaves (effirin), ground (about 1 cooking spoon)
- 2 balls of washed bitter leaves, ground (about ½ cooking spoon)
- 1 small bunch uziza leaves, ground (1 cooking spoon)
- 1 bunch ugwu (fluted pumpkin leaves – optional), ground (1 cooking spoon)
- 2 seasoning cubes
- 1 tablespoon dry pepper
- Chopped fresh pepper (for garnish)
Method ~ step-by-step guide
- Season and cook the beef in about a cup of water until tender.
- Add the washed snails, smoked fish, shrimp, crayfish, dry pepper, seasoning cubes, and palm oil. Let it simmer for 10 minutes.
- Grind or blend all the vegetables and herbs into a smooth paste. Add this mixture to the pot. If the soup is too thick, add a bit more water, but keep the consistency similar to Egusi soup.
- Stir, taste, and adjust seasoning as needed. Cook for another 2 minutes.
- Serve hot with whole wheat meal or pounded yam. Enjoy!
