How to Make Perfect Black soup with garri

Black soup with garri. The popular Nigerian Eba (garri), fufu and Pounded Yam doesn't go without a delicious plate of soup. Blend soup in a blender with black garlic heads. When ready to serve, add heavy cream.

Perfect as an alternative for "onugbo" or "olugbo" Boil the water and pour it into a bowl. Pour Garri over boiled water and continue until the Eba has thickened. You can add more Garri if it's too soft or adds water if it's too hard. You can cook Black soup with garri using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Black soup with garri

1. You need 2 cups of washed bitter leaf.
2. Prepare Half of cup of sliced scent leaves.
3. Prepare 2 cups of skiced uziza leaves.
4. Prepare 300 g of roasted fish.
5. You need 1 kg of assorted meat.
6. It's Half of cup of ground crayfish.
7. It's 4 cubes of knorr.
8. Prepare to taste of Ground pepper.
9. You need 7 pieces of stockfish ear.
10. Prepare 4 cups of palm fruit sauce.
11. Prepare of Salt.

Once the Eba is well stirred to excellent consistency, you can serve it with any soup. In a large Dutch oven or heavy bottomed pot, melt butter over medium heat and add onions. Sauté onions for a full ten minutes, stirring often. Keep heat at medium and add salt, pepper, flour, thyme and bay leaf and stir to create a roux.

Black soup with garri step by step

1. Grind all the leaves together,these grind leaves acts like the soup thickener and also gives it the black looking colour..
2. Wash and boil the meat with onion,maggi cubes and pinch of salt.boil till the meat is chewable..
3. Add the dry fish,hot water washed,stockfish,crayfish,add the banga sauce and allow to cook for 15minutes untill the soup mixture thickens..
4. Add the ground leaves,stir add maggi cubes,salt and allow to simmer for another 5minutes..
5. Boil water and pour in a bowl sprinkle garri in it.allow to cool for 5minutes then turn with spartula and serve with the black soup..

Banga soup The Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria. In the Niger Delta areas, Banga soup is commonly eaten with various fufu recipes: Starch, Pounded Yam, Semolina, Garri and Cassava Fufu. Ẹ̀bà is a staple food mainly eaten in the West African sub-region, particularly in Nigeria and parts of Ghana. It is made from dried grated cassava (manioc) flour, commonly known as garri. To make ẹ̀bà, garri flour (which should be further pounded or ground if not already 'fine') is mixed into hot water and stirred well with a wooden spatula until it. Garri can then be used to prepare Eba simply by adding hot water into a bowl containing the desired quantity of garri granules.