INGREDIENTS:
Goat meat
Dry fish
Onions
Scotch bonnet (hot peppers)
Ogiri
Bitterleaf
Uziza
Utazi
Scent leaf
Banga sauce (palm kennel juice)
METHOD
Black soup originally comes from Edo and Ondo State Nigeria. Different people cook it differently but the one thing I can say is if you follow this method, the result is the tastiest soup ever!
Season to taste and boil your meat of choice. I used goat meat.
Prep your veggies. People use different leafy veggies but I used bitterleaf, uziza, utazi and scent leaf. Note that the bitterleaf should be pre washed to take out most of the bitterness.
I blended the bitterleaf, utazi, uziza, scent leaf with some onions, crayfish and scotch bonnet (hot peppers).
Add some banga sauce (palm kennel juice) to your meat before it gets tender. If you don’t have banga you can use palm oil but banga is for sure better.
Add your dried fish. A lot of people add fresh mackerel as well.
Add your ogiri (fermented locust beans) it doesn’t smell amazing but it’s very flavorful.
Add your blended greens to the mix.
Cover and leave to cook for 15 to 20 minutes.
I added some more fish and dried prawns after 15 minutes and let it cook for another 5 minutes. You can add some all purpose seasoning to taste if you need to before cooking for another 5 minutes.
Serve with your swallow of choice. Yum!
13 окт 2024
