Black SoupIngredients2 cups of Washed bitter leavesHalf cup of sliced Scent leaves2 cups of sliced uziza leavesHandful of marched Eburomihne (Wide leaf)300g of roasted fish1kg of assorted meat.half cup of ground crayfishGround Pepper to taste3 seasoning cubes.7 pieces of stockfish ear4 cups of palm fruit sauce.Salt to taste.Serving: 6Preparation time: 75 Minutes.Here are some ingredients that you should used while making this delicious black soup. grind the uziza leaves and scent leaves together , grind Eburomihne (Wide leaf)while the bitter leaf was grind alone palm fruit sauce, then a combination of ground crayfish and red pepper We make this soup with banga sauce (Palm fruit sauce) and not palm oil, just buy 6 cups of banga (palm fruit), boil for 15 minutes, pound with mortar and pestle, add water, filter to get the sauce, wash and filter to get 4 cups of thick banga sauce and set aside.How to Cook Black SoupGrind all the leaves together, these ground leaves act as the soup thickener and also gives it the black-looking color, hence the name – black soup. You can blend to paste by adding a little water to ease up the movement of the blades.Grind the bitter leaves separately while the uziza and scent leaves were mixed. Grind Eburomihne Wash and boil the meat with half a cup of onions, 1 seasoning cube and a pinch of salt. Cook for 30-45 minutes, until the meat becomes soft and easily chewable, you can add a little water to stop it from getting burned.Add the dry fish (hot-water-washed), stockfish, crayfish, add the banga sauce and allow to cook for up to 15 minutes until the soupy mixture thickens.Add the leaves, stir, add 2 seasoning cubes, salt to taste, allow to simmer for another five minutes and you are done. This is black soup and you can eat it with eba, fufu or semo. Enjoy your healthy meal, 👌