Learn A New Recipe By Preparing This Delicious Marugbo (Eweta) Soup

Marugbo (Eweta) Soup is a delicacy loved by the Ondo people, particularly the Ikale people. It is prepared with a combination of two leaves. Marugbo being the primary leaf and the addition of  Iteji, efinrin, akintola, lapalapa, epojebu, ekikan or iseketu.

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 colouring.

This soup is said to be medicinal because it has a laxative effect on the body due to the concentration of vegetables in the soup.

Here’s how you can prepare it:


  1. Cubed Goat meat (2 cups)
  2. Shredded panla (2 handfuls)
  3. Shredded Smoked Fish (2 cups)
  4. Crayfish powder (3 tablespoons)
  5. Dried marugbo leaf (3 cups)
  6. Dried Efirin leaf (1 cup)
  7. Thumb size fresh ginger
  8. 1 small white onion
  9. 1-2 Fresh hot pepper (ata-rodo)
  10. ¼ cup of palm oil
  11. Salt to taste
  12. Maggi (2 cubes)
  13. Other meat & Fish (to taste)


  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.
  7. Serve with your choice of Pupuru (native swallow from Ondo), Eba, fufu or pounded yam

There you have it! Dinner is served.

RELATED: Save The Egusi-Ogbono Soup From Extinction By Learning This Recipe

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