Ingredients — Edo Black Soup

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Bitterleaf and scent leaf, washed

3 cups

Uziza leaves

1 cup

Assorted meat (beef, shaki, offal)

600 g

Dried fish and stockfish, softened

1½ cups

Red palm oil

¾ cup

Ground crayfish

3 tbsp

Blended pepper (scotch bonnet)

2 tbsp

Ground rice or yam (thickener)

2 tbsp

Stock cubes

Salt

to taste