BLACK SOUP

INGREDIENTS:

-Bunch of Scent leaves 

-Bunch of Pumpkin leaves 

-Bunch of Uziza (hot leaf)

-Bunch of Ebeewuwa

-Bunch of bitterleaf (parboiled before use)

-Palmnut extract(optional)

-2/3 Cooking Spoon palm oil

-Cubes Seasoning

-Salt

-Periwinkles (optional).

-Dry bony fish pieced

-Handful crayfish blended with the leaf

-Locust beans

-Goat meat or your preferred choice of meat. 

-Blended fresh peppers

Note:

Choose three from the listed leafs. 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 directions:

-Wash, blend the leafs with the crayfish and pepper to a smooth paste using water.

-If using bitterleaf boil with potash and rinse it before blending

-Cook the meats with water and add the blended leaves to the meat stock

-Add palm oil, salt, pieced bony fish, seasoning to taste

-The consistency for the soup shouldn't be a bit light and not thick.

-For that real taste of this soup choose from scent leaf, Uziza, bitterleaf, ebeewuwa.