Marugbo (Eweta) Soup

 How to Prepare  Marugbo (Eweta) Soup

Ondo kare o, Ikale Kare!!! This right here is THE soup of the Ondo people (Western Nigeria) ; I posted the teaser picture last year and it instantly achieved a viral status.

Obe Marugbo is traditionally prepared with a combination of two leaves. Marugbo (Botanical name : Clerodendrum volubile ) being the primary leaf. Iteji, efinrin, akintola, lapalapa, epojebu, ekikan or iseketu is also added. Leaf combinations often differ based on personal preference.The leaves are seldom used fresh; they are typically used after being completely sun dried, this is what gives the soup a very dark green to black coloring. Due to the concentration of vegetables in the soup, marugbo soup has a laxative effect on the body; this is why the soup is said to be medicinal.

In the absence of marugbo leaves, dried Efirin (African Basil) can be used as the primary vegetable.

The process of cooking the soup itself is very similar to other vegetable based Nigerian soup like black soup and afang. A earthy broth of fresh fish is prepared and the pureed vegetable is added to thicken the broth. Since the vegetables are dried before being pureed, the broth is quickly thickened as the vegetables absorb water.

Marugbo is traditionally served with pupuru (smoked cassava flour) or fresh pounded yam.

 

Marugbo ( Eweta) Soup

Author: UniqueNK 

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 8

Traditionally this soup is prepared with fresh fish and served with pupuru. I made use of a combination of meat and fish which is a personal preference.

Ingredients

• Cubed Goat meat (2 cups)
• Shredded panla (2 handfuls)
• Shredded Smoked Fish (2 cups)
• Crayfish powder (3 tablespoons)
• Dried marugbo leaf (3 cups)
• Dried Efirin leaf (1 cup)
• Thumb size fresh ginger
• 1 small white onion
• 1-2 Fresh hot pepper (ata-rodo)
• 1/4 cup of palm oil
• Salt to taste
• Maggi (2 cubes)
• Other meat & Fish (to taste)

Instructions

1. Combine goat with 2-3 cups of water in a large pot. Add in panla, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
2. Add more water to cover the cooked beef. Add in crayfish powder, smoked fish and palm oil. Stir. 
3. Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and adjust for seasoning. 
4. Blend the dried vegetables with ginger, onion, hot pepper and 3-4 cups of water until smooth.
5. Add blended vegetables into the cooked broth. Stir. Taste and adjust for seasoning and water. 
6. Simmer uncovered for another 12 – 15 minutes.
7. Serve with your choice of Pupuru, Garri or pounded yam.

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