LANGUAGE or ethic group doesn’t really matter when it comes to enjoying a typical Nigerian soup. Though most people complain about the dark colour of black Edo soup, it gets its colour from the ground leaves which is used to prepare it. This soup is super tasty and very nutritious. Most people focus on the colour and forget that it is really not all about the colour but the taste!
INGREDIENTS
-2 cups of washed bitter leaves
-half cup of sliced scent leaves
-2 cups of sliced uziza leaves
-300g of roasted fish.
-1kg of assorted meat.
-half cup of grounded crayfish
-ground pepper to taste
-4 cubes of maggi
-7 pieces of stock fish
-4 cups of palm fruit sauce
-salt to taste.
PREPARATION
-Grind all the leaves together, blend to paste by adding a little water to ease up the movement of the blades. Ground the bitter leaves separately while uziza and scent leaves should be mixed together.
-Wash and boil the meat with half cup of onions, 2 cubes of maggi and a pinch of salt. Cook for 30-45 minutes, until the meat becomes soft and easily chewable then, add a little water to stop it from getting burned.
-Add the dry fish, stock fish, and crayfish. Add the banga sauce and allow to cook for up to 15 minutes until the soupy mixtures thickens.
-Add the ground leaves, stir, 2 cubes of maggi and salt to taste. Allow to simmer for another 5 minutes and you are done.
-Serve with eba, fufu, amala or semolina.
and then