That Edo Black Soup

Ingredients

Bitter Leaf

Scent leaf (Efirin)

Ugu (Pumpkin leaves)

Beef

Shaki(Tripe)

Ponmo (Cow Skin)

Crayfish

Stock fish

Dry fish

Seasoning cubes

Salt to taste

Palm oil or palm cream

Bonnet peppers

Onions

Yellow pepper.

NOTE THAT THE PUMPKIN LEAVES  SHOULD BE LESSER THAN OTHER VEGETABLES

 

 

Method

Wash, season and bring to boil the beef, shaki, pomo,  with onions, peppers and seasoning cubes to taste.

Using a blender or with a grinding stone, wash your vegetables and blend all the vegetables till smooth.

Set the grounded vegetable aside

Allow meat to soften while also stirring at intervals

Add the palm-nut cream, crayfish powder, crayfish pieces and smoked fish

Allow  soup simmer for five minutes on low heat

Add the blended vegetables and the chopped yellow pepper.

Let the soup simmer for an additional two minutes

Serve hot with any solid food (Fufu, Eba..)

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