Each time I fall sick and my appetite is nowhere to be found, there’s this one soup that literally brings me back to life- EFIRIN SOUP. Some Yorubas know it as black soup (Obe dudu). This is one soup that you should never judge by its looks. It might not really appeal to the eyes or taste but it does a lot of good for your body. Efirin or scent leaf (Ocimum gratissimum) is known for its distinct aroma and medicinal functions which include aiding digestion, treating catarrh and malaria, treating nausea, wound healing, preserving food etc. The stick of this leaf is also used by some people as local chewing stick.
Efirin soup is spicy and slightly bitter. It could either be eaten on its own, just the way you eat pepper soup or with swallow foods like Pounded yam, Amala, Fufu etc.
This is how its prepared.
Efirin (scent leaf)- 3 cups
Habanero Pepper- 6 medium size
Palm oil– 120 ml
Grounded crayfish- 2 table spoonful
Onion- 1 medium size
Bouillon cube– 1
Dried fish or any meat you like- ½ kilo
Mashed Locust beans (Iru Pete)- 1 tablespoon
Salt to taste
Wash and Blend the Efirin leaves with very little water.
Blend the pepper and onion to a rough texture.
If you are using meat/fresh fish, season and boil first.
Pour the palm oil into a pot and let it heat for 2 mins.
Add the blended pepper and onion and let it fry.
Meat/fish goes in next.
Add the locust beans, crayfish, bouillon cube and let the ingredients simmer for about 5 minutes.
Now, add the scent leaf, stir and leave to boil for 2 minutes.
Our Efirin soup is ready, Yay!
This soup is highly recommended for cold weather, you can try it and thank me later.