Black Soup

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