Omoebe popularly called Edo Black Soup is a very nutritious and tasty delicacy commonly eaten by indigenes of Edo state in Nigerian. Moreover, the name black soup came as a result of its color, sincerely, the color might even discourage you from attempting to eat the food, but when you taste the soup Oh My God! You will turn Oliver Twist because you will definitely want some more.
The real native Omoebe black soup is a stone grounded vegetables cooked in palm nut stock base with meat, fish, and other soup ingredients. It’s highly medicinal with lots of nutritional health benefits; Omoebe is a healthy delicacy when properly cooked.
Homemade black soup is very easy to make, the moment all ingredients are in place, especially when using bitter leave. Most importantly, the bitter leave should be washed extensively to remove the bitter taste that comes with it.
Similarly, there are different types of soup that will always bring you back to Edo State such as Groundnut soup, Bini Owo soup, Omi Ukpoka soup, and Edo black soup. Since Ondo state happens to share the same boundaries with Edo they have their own Ondo black soup with slight differences on the ingredients.
Black Soup and Pregnancy
This soup like a said earlier is highly nutritious with a whole lot of health benefits. Soups are healthy diet in pregnancy, high in antioxidants, bitter leaf, and scent leaf in black soup helps promote easy digestion, prevents constipation and complications like bleeding and pains. It helps strengthen the uterus muscle; scent leaf is high in vitamins and nutrients that boost the immune system. It has anti-inflammatory properties, phosphorus, and calcium.
How to Make Nigerian Edo Black Soup – Omoebe Soup
- 1kg of Beef (Assorted meat)
- 1 cup washed bitter leaves (blended)
- 1/2 bunch scent leaves – Efinrin (blended)
- 1 medium-size stockfish head
- Kpomo – Cowskin (optional)
- 1 piece of either Fresh Fish, smoked fish or dry fish
- 2 tablespoons crayfish
- 2 cups of Palm-nut Extract or 2 cooking spoons palm oil
- 4-5 pieces of scotch Bonnet Pepper (Ata-Rodo)
- Seasoning cubs
- Salt to taste
- First and foremost, is to rewash the bitter leaves (if you bought already washed bitter leaves from the market).
- Simply place the bitter leaves into a clean pot add water and parboil for another 8-10 minutes. Remove from heat drain water and squeeze severally to reduce the bitter taste.
- Stoneground or use a blender and blend to smooth then keep aside.
- Pick the scent leaves off it stalks, wash and blend the same way as the bitter leaves.
- However, if it’s a fresh bunch of bitter leave, pick off the stalk and wash until the bitterness is no more.
- Wash the meat, spice and boil, before it gets tender, wash and add the kpomo, stockfish, dry fish, and then cook to tender as the liquid stock reduces too.
- Secondly, add the palm nut extract or palm oil, smoked fish, crayfish, blended pepper, seasoning cubes, and salt to taste; cover and cook for 10 minutes.
- Thirdly, stir and add the grounded bitter leaves and scent leaves (Efinrin). Stir and allow to simmer for like 3 minutes. At this point your delicious Esan Edo Black soup is ready.
Serve hot and enjoy with choice swallow like Fufu, Garri, Pounded Yam, and Semolina!