Edo Black Soup
Black soup originally called OMOEBE is from the people of Edo state. It's a soup I grew up eating and is not a fancy kind of soup but very nutritious, medicinal and tasty.
I remember vividly my maternal grandmother used to make black soup for us from young cassava leafs just coming up when we visited her during Sallah celebration. (God rest her soul) As long as the leaf is medicinal, almost all leafs goes for this soup. I see this soup as a version of Edikakong from the people of Calabar.
Some persons make theirs with just one leaf (bitterleaf). If you want to take this soup to another level then endeavour to add any of the listed leafs aside from pumpkin leafs.
Edo Black Soup
Black soup originally called OMOEBE is from the people of Edo state. It's a soup I grew up eating and is not a fancy kind of soup but very nutritious, medicinal and tasty.
I remember vividly my maternal grandmother used to make black soup for us from young cassava leafs just coming up when we visited her during Sallah celebration. (God rest her soul) As long as the leaf is medicinal, almost all leafs goes for this soup. I see this soup as a version of Edikakong from the people of Calabar.
Some persons make theirs with just one leaf (bitterleaf). If you want to take this soup to another level then endeavour to add any of the listed leafs aside from pumpkin leafs.
Cooking Instructions
- 1
Choose three from the listed leafs
Wash and blend the leafs with the crayfish and pepper to a smooth paste using water. - 2
If using bitterleaf boil with potash and rinse it before blending
- 3
Cook the meats with water and add the blended leaves to the meat stock
- 4
Add palm oil, salt, pieced bony fish, seasoning to taste
- 5
The consistency for the soup shouldn't be a bit light and not thick.
- 6
For that real taste of this soup choose from scent leaf, Uziza, bitterleaf, ebeewuwa.
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