Sopa de mora salvadoreña (Salvadoran black nightshade soup)
American black nightshade (Solanum americanum)—not to be confused with bittersweet nightshade (Solanum dulcamara) or deadly nightshade (Atropa belladonna)—is a widespread flowering plant in the genus Solanum which grows throughout central America and Mexico, and into the northeastern United States. The genus Solanum, within the nightshade family Solanaceae, also includes tomatoes, potatoes, and eggplants.
The ripe berries of this plant, perhaps unsurprisingly, taste something like a very small tomato—but this dish concerns the plant's leaves. Sopa de mora is an earthy, savory, slightly spicy soup eaten in the countryside of El Salvador. It is made from the leaves of hierba mora, or black nightshade, in addition to squash, potato, chili, and sometimes chicken; a beaten egg or two may also be added and cooked, without stirring, directly in the soup.
A similar soup, made from black nightshade and broken pasta, is eaten in Guatemala under the name "caldo de quilete," "sopa de quilete," or "sopa de macuy." "Macuy" presumably derives from the word "majk'u'y", from Kaqchikel: a language in the Maya family spoken in central Guatemala.
Recipe under the cut!
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Note that, despite the fact that black nightshade leaves are eaten all throughout the plant's native range, they contain varying amounts of toxic compounds including Solanine, and should be eaten in moderation. Avoid unripe (green) berries, and do not eat leaves raw. Some people advise pre-boiling the leaves and discarding the boiling water to remove toxins.
Ingredients:
Large bunch (about 100g) of Solanum americanum, S. ptychanthum, S. emulans, or S. nigrum leaves, washed and chopped
1/2 white onion, diced
2 cloves garlic, chopped
1 tomato, diced
1 jalapeño, sliced
1 small russet potato, diced
1 chayote fruit (güisquil), diced (optional)
1 small carrot, sliced (optional)
Water or vegetable stock
I used water, and found that the vegetables and leaves gave the soup plenty of flavor; but it's not unusual to use vegetable or chicken stock.
Instructions:
Sauté onion and garlic on medium in a large stockpot until onions are softened and translucent.
Add garlic and sauté until light golden brown.
Add tomato and salt and sauté until softened and nearly dry.
Add remaining ingredients, plus water to cover. Boil until vegetables and leaves are softened, 15-20 minutes. Taste and adjust salt.
Identifying American black nightshade
Stems are erect; herbacious; mostly glabrous (hairless) but sometimes puberulent (covered with soft, non-branching hairs); widely branching. Stem's cross-section is terete (circular) to slightly angled and ridged.
Leaves are alternate and simple; petiolate (on leaf stalks rather than attaching directly to the stem); ovate (egg-shaped, with the wider end closer to the plant). Leaf margins (edges) are entire (smooth) to sinuate (undulating) to blunty dentate (with large teeth). Leaf apex is acute (pointed at the tip). Leaves may or may not be decurrent (petioles, or leaf stalks, may or may not be winged with extensions of the leaf blade). They are darker green on top and lighter green on the underside.
Flowers have five petals; are about 1cm in diameter; white to light purple; with yellow stamens.
Berries are green when unripe, and glossy and black when ripe. They grow in clusters (with multiple pedicles attached to one peduncle at a single node). Calyxes are smaller than the berries, and curl away from them. Ripe berries, unripe berries, and flowers often appear on the same branch.
Avoid the green, unripe berries, which are toxic.
Lookalikes
Solanum emulans (eastern black nightshade)
S. emulans is edible. It is native to most of the United States and Canada, and has been introduced into parts of Europe. In the northeastern U.S., it is the most common plant in the S. nigrum complex.
Distinguishing S. emulans from S. americanum requires close attention to specific characteristics. S. emulans has shorter anthers than S. americanum (1.0 - 1.5 mm long).
The lobes of the fruiting calyx (where the berry attaches) are longer than in S. americanum, and are appressed (lying flat), rather than curled back.
S. emulans berries have between 4-9 sclerotic granules (stone cells); S. americanum berries have 0-4.
Young S. emulans leaves may be tinged purple on the underside.
Solanum nigrum (European black nightshade)
S. nigrum is edible. It can be distinguished by its branched inflorescence: flowers and berries do not grow in clusters from a single node, but are slightly staggered.
S. nigrum at right.
Solanum dulcamara (bittersweet nightshade)
S. dulcamara is poisonous. It has berries that are green when unripe, and bright red when ripe. Black nightshade has berries that are green when unripe, and black when ripe.
Atropa belladonna (deadly nightshade)
Atropa belladonna is poisonous. It has a calyx extending far beyond the berry, and the berries grow singly.
