Black Soup

Black soup is a traditional delicacy popular among the Edo and Delta (especially Urhobo) people of southern Nigeria. Its name comes from its naturally dark appearance, which is achieved by blending leafy vegetables such as scent leaves, bitter leaves, and sometimes uziza leaves. The combination of these leaves gives the soup a bold, slightly bitter, and aromatic flavor.

The soup is typically prepared with a variety of proteins including beef, goat meat, stockfish, dried fish, and sometimes bush meat, all cooked in a well-seasoned broth. It is enhanced with ingredients like crayfish, pepper, onions, and local spices, which add depth and a spicy kick to the dish.

Unlike many Nigerian soups, black soup does not rely heavily on palm oil, making it lighter but still very rich in taste. It is commonly served with starch (usí), pounded yam, or garri (eba), and is highly valued for its cultural significance and satisfying, earthy flavor.