A well-liked and flavorful (Edo) Esan soup, black soup is quick and simple to make. I think you’re going to enjoy it just as much as I do because of how delicious it came out.
You will have the same experience as individuals who have been enjoying this soup for ages if you try it and prepare it correctly, regardless of your language or ethnicity.
Most people criticize the gloomy tint, which is caused by the leaves on the ground.
To make this delectable soup, you only need three basic leaves. While some people vigorously contend that only two are crucial, all three are required. We actually blended these leaves together using an electric blender or a traditional Edo grinding stone.
To get a smooth texture, I’d advise you to use an electric blender.
Some people only use bitter leaf and effirin (scent leaf) to make black soup, while others prefer it made exactly as I did. This combo is far superior to any others, in my opinion.
It’s the same leaves that you’re probably already familiar with and use in various Nigerian soups. The difference in this recipe is that we grind it. The advantages of consuming this soup are numerous.
So let’s jump straight to the recipe and how to prepare this goodness.
See the full recipe here: https://allnigerianfoods.com/black-soup/
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