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 cent 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?

If you live in Nigeria, scent leaf is quite popular and you can get it from most market places. 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 get something close. 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. The leaves are green and purple in color and are a lot larger than traditional mint leaves.

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

Ingredients Used In Making Black Soup

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 it introduces.
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 with fish.
Spices: cayenne pepper, bouillon (or maggi cubes), ground crayfish, and salt to taste.
Stock or water.