Marugbo soup is a native soup common amongst several Yoruba states in Nigeria. Generally known as “black soup”, Marugbo is native to the Ikale-Ilaje tribe of Ondo state but consumed by several other ethnic groups. Marugbo soup have been said to aid detoxification and also post-partum healing among many of it’s health benefits.
Combine goat with 2-3 cups of water in a large pot. Add in panla (Stockfish), 2 seasoning cube and salt . Simmer on medium heat until meat is very tender.
Add more water to cover the cooked beef. Add in crayfish powder, smoked fish and palm oil. Stir.
Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and adjust for seasoning.
Blend the dried vegetables with ginger, onion, hot pepper and 3-4 cups of water until smooth.
Add blended vegetables into the cooked broth. Stir. Taste and adjust for seasoning and water.
Simmer uncovered for another 12 – 15 minutes.
Serve with your choice of Pupuru, Garri or pounded yam.
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Notes
Traditionally this soup is prepared with fresh fish and served with pupuru (cassava poundo). But you can use a combination of meat and fish depending on your personal preference and can also be served with pounded yam.