Nigerian Black Soup - Easy Recipe for Fufu & Soup

Ever heard of Black Soup and wondered what it is? Maybe you pictured something burnt or extremely dark. Well, let us tell you, Nigerian Black Soup is nothing like that! This incredible vegetable stew recipe is a vibrant, deep olive-green, packed with flavor, and hails from the Edo and Esan people of Nigeria. It's a culinary masterpiece known for its bold taste, rich greens, and surprising ease of preparation once you get the hang of it. If you're looking for an easy delicious soup recipe that's also incredibly satisfying, you've come to the right place.
You’re going to absolutely love this recipe because we’ve simplified the process, making it accessible even if you're far from a Nigerian market. We’ll show you how to use supermarket-friendly swaps without compromising on that authentic, rich taste. This soup is a huge hit when served with traditional Nigerian swallows like pounded yam, garri, or semolina, but it's equally delightful with plain rice, making it a versatile and healthy soup recipe for any meal. Plus, compared to some other Nigerian soups, it tends to be lighter on oil while still being loaded with wholesome herbs and veggies.
In this comprehensive guide, you’ll learn exactly how to prepare Black Soup step by step, ensuring a perfect pot every time. We'll show you how to adapt classic ingredients to what you can find at your local grocery store, how to store it for future meals, and even how to tweak it for a slightly healthier bowl – all while sticking to one fantastic, canonical recipe. Get ready to add one of the best soup recipes to your cooking repertoire, perfect for enjoying with fufu and soup!

Ingredients

• Proteins:
• 1.5 - 2 lbs mixed meats (e.g., goat meat, beef – bone-in cuts like oxtail or short ribs work wonderfully for flavor, or boneless stewing beef/goat chunks)
• 1 cup smoked fish (e.g., dry cat fish, stockfish, or smoked mackerel), cleaned and flaked
• ½ cup smoked/dried shrimp (crayfish), whole or ground
• Optional: 1 cup cleaned snails (fresh or canned), if desired
• Greens (Choose one combination):
• Traditional: 1 bunch scent leaf (effirin), 1 bunch uziza leaves, ½ bunch bitterleaf (pre-washed or fresh), optional ½ bunch ugwu (fluted pumpkin leaves)
• Supermarket-Friendly: 8-10 oz fresh spinach, 4-5 oz fresh kale, 2-3 oz fresh basil, 1-2 oz fresh arugula (adjust to taste, aiming for a mix of peppery, bitter, and mild greens)
• Aromatics & Seasonings:
• ½ cup red palm oil
• 1 medium onion, roughly chopped
• 2-3 Scotch bonnet peppers (ata rodo) or habanero peppers, whole or roughly chopped (adjust to desired heat level)
• 2-3 stock cubes (Maggi, Knorr, or similar)
• Salt to taste
• Optional: 1-2 tbsp iru (locust beans), washed
• Water or meat stock
• Accompaniments:
• Pounded yam, eba, garri, semovita, fufu, or plain rice for serving.

Directions

1. Season and Cook the Meat Start by washing your chosen meats thoroughly. Place the meat in a large pot. Add the chopped onion, Scotch bonnet peppers (if using whole), stock cubes, and a pinch of salt. Pour in just enough water to barely cover the meat. Bring to a boil, then reduce heat, cover, and simmer until the meat is tender. This could take 45-60 minutes for goat or beef. The goal is to build a rich, flavorful stock, so don't overcook to the point of dryness. Remove any foam that rises to the top.
2. Add Smoked Fish, Shrimp, and Aromatics Once your meat is tender, add the cleaned smoked fish (flaked), the smoked/dried shrimp (crayfish), and the optional locust beans (iru). If you're using snails, add them now. Stir gently to combine. Allow everything to simmer together for another 10-15 minutes, letting the smoky flavors infuse into the stock. Taste and adjust seasoning if needed, adding more stock cube or a little salt.
3. Blend the Greens While your meat is simmering, prepare your greens. If using traditional bitterleaf, ensure it's thoroughly washed and squeezed to remove excess bitterness (see prep notes below). For all greens, roughly chop them and place them in a blender or food processor. Add just a tiny splash of water (about ¼ cup, or less) – you want a thick paste, not a watery smoothie. Blend until smooth, scraping down the sides as needed. You should have a deep green, almost blackish puree.
4. Combine Greens and Stock Pour the blended greens directly into the pot with the simmering meat and stock. Stir well to combine everything. Bring the soup back to a gentle simmer. Cook uncovered for about 15-20 minutes, stirring occasionally. During this time, the greens will deepen in color to that characteristic dark olive or blackish-green. You’ll also notice small pools of oil starting to rise to the surface, indicating the soup is cooking down nicely.
5. Add Palm Oil and Final Seasoning Now, it’s time for the palm oil. Gently stir in the measured red palm oil. The soup will take on a beautiful reddish-orange hue, which will deepen as it continues to cook. Let it simmer for another 5-7 minutes. Taste the soup for seasoning – check for salt, bitterness (it should be pleasantly bitter, not overwhelming), heat, and overall umami. Make any final adjustments, adding a little more crayfish, pepper, or a tiny pinch of sugar if it's too bitter.
6. Let It Rest & Serve Once you’re happy with the flavor, remove the pot from the heat and let the Black Soup rest for 5-10 minutes. This allows the flavors to meld even further and the consistency to settle. The soup should be neither watery nor a thick paste, but somewhere in between, clinging nicely to a spoon. Ladle generous portions into bowls and serve hot with your chosen swallow (like fufu and soup!) or plain rice. Enjoy!