Edo Black Soup
Edo black soup is a dark, deeply savory bitter leaf soup from the Edo people of Nigeria. The leaf is washed over and over until its bitterness is gone, leaving a earthy green base rather than a sharp one. Goat meat, dried fish, prawns, crayfish and fermented locust beans give it layers of smoky, funky depth. Serve it with eba, fufu, starch or semovita for scooping.
Instructions
Wash the bitter leaf thoroughly, working it between your hands as if washing clothes, until the bitterness is gone. Blend the leaf to a smooth paste.
Blend the onions and habanero peppers together to a paste.
Put the goat meat, snails if using, onion and pepper paste, and a seasoning cube in a pot. Add just enough water to cover the meat, bring to a boil, then simmer until the meat is soft. Partway through, add the washed dried fish.
Place the bitter leaf paste in a separate pot and bring it to a boil over medium heat. Add the cooked meat, fish and their stock, then the ground crayfish, fermented locust beans, dried prawns and salt to taste.
Simmer the soup for 5 to 7 minutes, then serve with a swallow such as eba, fufu, starch, wheat or semovita.
Make it personal.
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