foragerchef.com/sopa-de-mora-...
My comments about the stage of harvesting need some clarifying here. Although I would never sell plants that are making unripe fruit, S. nigrum is a species complex and it's possible the type they're growing (likely in Costa Rica) could be from a plant that naturally has tough stems, similar to Western black nightshade I pick in AZ. Either way the fact that the plants are even sold in the U.S. is cool and more people should know about it.
This is a traditional soup made in Mexico and across Central America with none other than Solanum nigrum or black nightshade greens. Essentially a simple vegetable-egg drop soup with chicken, this is a humble, simple soup made with potatoes, zucchini, onions, garlic and jalapeno. I asked my former coworker from El Salvador about it and they told me they add avocado to it sometimes, as well using it as a hangover cure.
It relies on a larger proportion of broth than most soups I make to accommodate beaten egg being poured in at the end, although you can poach eggs in it too. It's slightly spicy and herby, with a touch of bitterness from the greens that's a great counterpoint to some rich chicken stock.
Just another great example of how black nightshade greens aren't poisonous, but are actually a traditional food eaten around the world, in large quantities. When mora greens are on the shelf at my local Asian market in St. Paul they sell out very fast, even with woody stems and unripe green fruit attached!
Full recipe at the link at the top of the video description on my website.
Негізгі бет Sopa de Mora (Black Nightshade Soup)
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