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Omoebe (Edo Black Soup)

Edo black soup: bitter leaf, scent leaf and uziza blended into a dark pot with meat or fish. The colour comes from the leaves, not from burnt oil. Serve with pounded yam or eba.

Omoebe (Edo Black Soup), Nigerian cooking

Ingredients

  • A generous bunch of bitter leaf, washed to your bitterness
  • A bunch of scent leaf (nchuanwu)
  • A handful of uziza leaves
  • 1 kg of assorted meat or fresh fish
  • 2 handfuls of ground crayfish
  • Pepper, seasoning cubes and salt
  • A little palm oil or palm-fruit extract, optional

Method

  1. 01

    Cook the meat or fish in a seasoned stock until tender.

  2. 02

    Blend the leaves with a little stock to a dark puree.

  3. 03

    Stir the puree into the pot with crayfish and pepper. Simmer 10 to 15 minutes until the soup is thick and black-green. Add a spoon of palm oil only if you want it. Serve with swallow.

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