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. The armies of Sparta mainly ate this as part of their subsistence diet.
I have been exploring foods by other Nigerian ethnic groups and today we are gonna be making the popular edo (esan) black soup. Black Soup helps brands navigate the influencer landscape and organize influencer campaigns across the entire spectrum, from basic brand integrations to live action shoots and events. We achieve this through our global network of partners, from content creators to production studios and freelancers.
Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, black soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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. The armies of Sparta mainly ate this as part of their subsistence diet.
Black soup is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Black soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook black soup using 20 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Black soup:
- {Prepare 1 of derica of palmnut(banga).
- {Get 200 of naira washed Bitter leaf.
- {Take 100 of naira scent leaf.
- {Prepare 50 of naira uziza leave.
- {Make ready of Big stock head(oporoko).
- {Make ready 2 of big dried catfish.
- {Prepare of Dried bonga fish.
- {Make ready 2 of spear headed dried fish.
- {Make ready of Snail.
- {Get of Goat meat.
- {Make ready of Iru(but I used ogiri igbo locust beans).
- {Prepare 2 of milk cup of crayfish.
- {Get of Maggi.
- {Take of Salt.
- {Get of Small quantity of red oil.
- {Make ready of Uziza seed(also known s iyere in yoruba).
- {Make ready of Grains of paradise spice(known s ataiko).
- {Prepare of Ataiko is a banga spice.
- {Make ready 5 of big bulbs of onions.
- {Prepare of Yellow pepper or Cameron pepper.
A versatile side or main course, black bean soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Caribbean. Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course. Also known as black broth, black soup is an ancient staple soup made in Greece. A traditional meal from Sparta, it consisted of vinegar, pork, and the boiled legs of pigs.
Instructions to make Black soup:
- 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.
- 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.
- 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….
Salt and pork blood were also often added. The blood dish was considered a hearty meal for the fierce soldiers of the region. Put the bacon into a large heavy pot and place it over medium heat. Stir in the onions and cook, stirring, until they start to turn. In a skillet over medium heat, cook beef until no longer pink; drain.
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