*2 cups of Washed bitter leaves
*Half cup of sliced Scent leaves
*2 cups of sliced uziza leaves
- Roasted fish
- Assorted meat.
- Ground crayfish
- Ground Pepper to taste
- Seasoning cubes.
- Pieces of stockfish ear
- Palm fruit sauce.
*Salt to taste
Grind 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.
(I ground the bitter leaves separately while the uziza and scent leaves were mixed.)
Wash and boil the meat with some onions, seasoning cube and a pinch of salt. Cook 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 ground leaves, stir, add seasoning cubes, pepper, and salt to taste, allow to simmer for another five minutes and you are done.