Black Soup (Nigerian Efirin Soup)

Black soup, also known as Efirin soup, Scent leaf soup, or Eweluje is an incredibly delicious Nigerian soup, traditionally eaten with fufu dishes. One taste of this African soup and you will be hooked!

I had never tasted black soup when growing up in Nigeria but my husband grew up eating it. In his hometown, this soup is known as Eweluje soup. The first time I tasted this African soup, I was floored!

This soup has an amazing texture and flavor that reminds me of Banga soup. I used to bug my husband endlessly to make it every week until I eventually learned to make it myself!

What is Scent leaf?

Scent leaf (Ocimum gratissimum) is a type of basil leaf grown in Africa, South Asia, Mexico, Hawaii, and many other countries. It goes by many names, including African basil, tree basil, clove basil, and wild basil.

Scent leaf is called Efirin by the Yorubas, Nchuanwu by the Igbos and Daidoya by the Hausas. It is enjoyed by many tribes in Nigeria and used to make different nutrition-packed soups that are eaten with fufu.

Scent leaf has a lot of nutritional benefits and is commonly used to treat constipation and irritable bowel syndrome, and to improve gut health.

Where can I get scent leaf from?

Scent leaf is quite popular in Nigeria and can be obtained from most markets. But if you live outside Nigeria, it is quite tricky to get.

For the longest time, I would have to wait till someone was visiting from Nigeria so they could bring some to the U.S. But that meant I would go months without eating my beloved soup.

So, I searched around African, Asian, and Hispanic markets to see if I could find something similar. I eventually found some Japanese mint leaves that came very close and tasted almost exactly the same as when I made Efirin soup.

These Japanese mint leaves (known as perilla shiso) are not the same as regular mint leaves or basil leaves. They are green and purple in color and much larger than traditional mint leaves.

You can use only green leaves or both green and purple leaves to make the scent leaf soup.

Ingredients Used

• Nigerian Scent leaves: I use about two cups for this recipe.
• Ground Egusi (melon) seeds: You don’t have to include egusi seeds, but I love the texture and flavor they introduce.
• Palm Oil: This gives the soup a very rich, traditional, and earthy flavor.
• Meat (cooked): You can use any cooked meat you have and can even substitute it with fish.
• Spices: cayenne pepper, bouillon (or maggi cubes), ground crayfish, and salt to taste.
• Stock or water.

How to Make Black Soup

1. This is one of the easiest Nigerian soups to cook. First, remove the stems from the basil leaves and rinse.
2. Add the leaves and ground egusi seeds to a blender with a little water and blend till pureed. Pour the blended mix into a pot. Because the mixture is thick, quite a bit will still be left in the blender. Pour roughly 1 cup of water into the blender, give it a shake, and pour it into the pot.
3. Add the palm oil, cayenne pepper, bouillon, and crayfish. Bring to a boil and simmer for about 5 minutes on medium-high heat.
4. Add your cooked beef and stock. If you don’t have stock, you can use water, but you will need to adjust the spices. Taste for salt and add some if necessary.
5. Cook for 10 minutes with the pot covered. If it is too thick, add just a little bit of water, about a 1/2 cup at a time.

This soup serves 6 and contains 1 net carb per serving. It keeps well in the fridge for up to a week and can be frozen.

What can I eat this soup with?

Nigerian black soup goes great with rice or fufu. For a nutritious low-carb meal, enjoy this soup with one of these keto fufu dishes!

Cauliflower Fufu

Coconut Fufu

Almond Flour Fufu

Eggplant Amala Fufu

Cabbage Fufu

Check out these delectable traditional African soups!

Okro Soup 

Egusi Soup

Beniseed Soup

Ogbono Soup

Fisherman Soup

EdikaIkong Soup