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 is 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, which 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 Marugbo Eweta soup:
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-sized fresh ginger
- 1 small white onion
- 1-2 Fresh hopepperser (ata-rodo)
- ¼ cup of palm oil
- Salt to taste
- Maggi (2 cubes)
- Other meat & Fish (to taste)
Preparation
- Combine the goat with 2-3 cups of water in a large pot. Add in panla, 2 Maggi cubes, and salt. Simmer on medium heat until the 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 it to simmer for 10 minutes. Stir the broth. Taste and adjust the seasoning
- Blend the dried vegetables with ginger, onion, hot pepper, and 3-4 cups of water until smooth
- Add blended vegetables to the cooked broth. Stir. Taste and adjust for seasoning and water
- Simmer uncovered for another 12 15 minutes.
- Serve with your choice of Pupuru (native swallow from Ondo), Eba, fufu, or pounded yam
There you have it! Dinner is served.
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