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Marugbo Soup

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.
Prep Time 30 minutes
Cook Time 45 minutes
Course Soup
Cuisine West Africa
Servings 8 People
Calories 350 kcal

Ingredients
  

  • 2 cups cubed Goat meat
  • 75 g shredded panla (Stockfish)
  • 2 cups shredded Smoked Fish
  • 3 tbsp crayfish powder
  • 3 cup dried marugbo leaf (Clerodendrum Volubile)
  • 1 cup dried Efirin (Scent Leaf or Sweet basil leaf)
  • 1 inch fresh ginger
  • ¼ cup white onion (small)
  • ¼ cup palm oil
  • 2 cubes seasoning
  • assorted meat & Fish to taste

Instructions
 

  • 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.

Video

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.