My best-ever scent leaf soup(obe efirin)

Name: My best-ever scent leaf soup(obe efirin)
Total time: 3600 s
Yield: 5 people
Cuisine: Nigerian
Ingredients: 7 pieces scotch bonet; 2 bulb of onions; 2 cups scent leaf; 1 kilo of beef; 3 pieces cow skin(ponmo); 3 tablespoons iru(locust beans); 1/2 cup grounded crayfish; 1/2 kilo of Titus fish; cubes Seasoning; 1 tablespoon salt; 1/2 cup palm oil

Oluwaseun Joyce @cook_110949855

I’m from Ondo state and black soup is one of our best soup. Scent leaf is a type of basil leaf grown in Africa, South Asia, Mexico, Hawaii, and many other countries. It goes by many names, including African basil, tree basil, clove basil, and wild basil. Black soup, also known as Efirin soup or Scent leaf soup, is an incredibly delicious Nigerian soup, traditionally eaten by the Nigerians, mostly with pounded yam or fufu. Scent leaves have been shown to possess anti-inflammatory properties akin to drugs such as aspirin and ibuprofen but are kinder to the inner linings of the stomach. One of the things I love the most about scent leaves is the fragrance and aroma when it is cooked. One taste of this African goodness and you’ll be obsessed.

Oluwaseun Joyce @cook_110949855

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Ingredients

60 minutes

5 people

7 piecesscotch bonet
2bulb of onions
2 cupsscent leaf
1kilo of beef
3 piecescow skin(ponmo)
3 tablespoonsiru(locust beans)
1/2 cupgrounded crayfish
1/2kilo of Titus fish
cubesSeasoning
1 tablespoonsalt
1/2 cuppalm oil

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Steps

60 minutes

1

Grind the scent leaf together with the scotch bonet, onions and locust beans to a thick paste.
2

Wash and boil your beef with half cup of onions, season to taste with salt and seasoning cube. Cook for 20-30 minutes, this is to avoid the beef being too soft in the soup.
3

In another pot, pour in the palm oil into the hot pot and pour the grounded paste into the oil. Allow it to boil for 10 minutes.
4

After 10 minutes, pour in your steamed beef, the cow skin and the fresh fish. Add the beef stock to loosen the soup a little bit and then adjust the taste to your satisfaction with salt and seasoning cubes. Cover to cook for another 15 minutes on low heat
5

After boiling for 15 minutes, put off the heat, then open the lid of the pot to release the steam from the soup for about 2 minutes and your soup is ready. This can be paired with pounded yam or fufu.