Black Soup

Black Soup

A combination of spices, Offal’s, vegetables brings about this nutritious tasty meal that will leave a tingle feeling after one trial.
	    
  • 30 Minutes

    Cooking Time

  • Medium

    Difficulty

  • 60 Minutes

    Prep Time

  • 2 People

    Serves

  • 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

  1. 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.

  2. 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.

  3. Pick the Efinrin or basil leaves off the stalk, rinse and blend too, then set aside

  4. Blend the ata rodo and add to the pot of cooked meats and stock.

  5. Once the pepper has dissolved into the stock, add the palm kernel cream or use 3 cooking spoons of palm oil

  6. Let the palm kernel cream dissolve. This should take about 3 - 5 minutes, depending on your cooker. Then add crayfish and Knorr cubes

  7. Add the blended bitter leaf to the pot. Let it cook for 2 minutes

  8. Add the blended Efinrin. Let the soup cook for another 5 minutes and serve

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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