Recipe of Super Quick Homemade Black soup

Black soup. The ancient Spartan melas zomos (μέλας ζωμός mélās zōmós), or black soup / black broth, was a staple soup made of boiled pigs' legs, blood, salt and vinegar. It is thought that the vinegar was used as an emulsifier to keep the blood from clotting during the cooking process. Black soup is a popular and tasteful (Edo) Esan soup, it is quite delicious and easy to prepare.

Black pudding, a wide variety of sausages containing blood. Black soup in its original incarnation is not considered a treat. The meal was, on the contrary, akin to various hangover remedies and unpalatable concoctions used to awaken the body. You can cook Black soup using 20 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Black soup

1. It's 1 of derica of palmnut(banga).
2. You need 200 of naira washed Bitter leaf.
3. Prepare 100 of naira scent leaf.
4. You need 50 of naira uziza leave.
5. You need of Big stock head(oporoko).
6. You need 2 of big dried catfish.
7. Prepare of Dried bonga fish.
8. You need 2 of spear headed dried fish.
9. Prepare of Snail.
10. It's of Goat meat.
11. Prepare of Iru(but I used ogiri igbo locust beans).
12. You need 2 of milk cup of crayfish.
13. Prepare of Maggi.
14. Prepare of Salt.
15. You need of Small quantity of red oil.
16. It's of Uziza seed(also known s iyere in yoruba).
17. Prepare of Grains of paradise spice(known s ataiko).
18. You need of Ataiko is a banga spice.
19. You need 5 of big bulbs of onions.
20. It's of Yellow pepper or Cameron pepper.

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Black soup instructions

1. Rinse the palm nut(banga) and boil in a pot till it gets soft,then you pound it very well add warm water and squeeze the juice from the pounded nut the It out,now place a sieve in a bowl and strain the banga juice out of the pounded palm nut you will get a milky oil cream as seen in the pictures. Set it side.
2. Wash your goat meat,i always use vinegar to wash my goat meat to remove any sediment,now pound your uziza seed and use to season your goat meat,add maggi and salt and plenty onions I blended my onions and add your stock fish,allow the meat to get half cooked now add your different types of dried fishes you have rinsed allow to simmer. Now add your palmnut juice and the ataiko spice (paradise grain),cray fish,pepper,ogiri,salt,maggi and allow it to boil and cook till you see oil at the top.
3. Meanwhile if the washed bitter leaf is still bitter,boil it for 1o mins till the bitter taste goes off and rinse.,Now slice your scent leaf and uziza leaf and blend all these 3 leaves together in a Blender add pepper,crayfish,plenty onions and let it be smooth.once it's smooth put in a separate pot and boil and add little red oil allow to boil for 10 mins.so the water will dry off.once this I done mix the blended leaves and the banga juice with meat..allow to boil for 5 to 7 mins....

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