How To Prepare Black Soup. ( Bitter Leaf Soup)

Bitter Leaf Soup

It is native to the Igbos of Eastern Nigeria. The name is quite misleading in that a well prepared Bitter leaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off.

Ingredient:

• 1 1/2 cups of blended bitter leaves
• 1 cup of Efinrin - basil is a good substitute Assorted Meat Assorted offals
• 1 big piece of stock fish
• 1 piece of smoked fish
• 2 - 3 pieces of ata rodo
• 1/2 cup of crayfish
• 1 1/2 cooking spoon of Palm nut cream
• Knorr cubes
• Salt 

Preparation:  

• Boil and season your meats. Set aside.
• like  boil in a separate pot liver, heart and kidney.If you are using offals 
• For saki and cow leg, boil in the same pot as the meats. 
• Remember to cook the meats with a strong tasting smoked fish variety like stock fish, smoked red prawns, Eja Sawa. 
• While the meats are boiling, proceed to wash your bitter leaves. 
• Once the leaves are less bitter, pour in a blender and blend till smooth. Set this aside. 
• Pick the Efinrin or basil leaves off the stalk, rinse and blend too, then set aside 
• Blend the ata rodo and add to the pot of cooked meats and stock. 
• Once the pepper has dissolved into the stock, 
• Add the palm kernel cream or use 3 cooking spoons of palm oil Let the palm kernel cream dissolve. This should take about 3 - 5 minutes, depending on your cooker. 
• Then add crayfish and Knorr cubes 
• Add the blended bitter leaf to the pot. 
• Let it cook for 2 minutes 
• Add the blended Efinrin. Let the soup cook for another 5 minutes. 

It is Ready...