How To Cook/Prepare Black Soup

Black soup

Black soup


  • 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


  • Boil and season your meats. If you are using offals like liver, heart and kidney, boil in a separate pot. 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.
  • Whilst 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 and serve

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