MARUGBO SOUP(Also known as Eweta Soup)

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“Obe Marugbo” as it is popularly called is a very nutritious soup delicacy amongst the peculiar riverine tribes in Ondo State, Nigeria. The Ilajes , Ikale and Ijaws have enjoyed the taste of Marugbo leaves in native soup delicacies.The Marugbo leaf (Botanical name : Clerodendrum volubile ), is commonly found in the riverine area of Ondo state called Marugbo .Marugbo Soup is usually prepared with more than one type of leaf but the Marugbo leaf is the primary leaf. The soup is made typically with completely sun-dried leaves, which gives it it’s characteristic dark green to black color.Studies have shown that these leaves have great nutritional and herbal value.

The delicacy is mostly prepared with fresh fish and it is mostly eaten with solid carbohydrates like the native cassava dough called Pupuru (Kpukpuru) or pounded yam. Marugbo is also a delicacy served to important dignitaries or visitors and on special occasions. It is a simply delicious and re-freshening dish.

To be honest I did not like Marugbo when I was younger because I mostly ate it at my Grandma’s house, and because of this I had the mentality that it was for old people. I ate it then because of the Big catfish that usually accompanies it.

INGREDIENTS

  • 2 cups of Smoked Fish
  • Fresh Fish of your choice(I used Red snapper)
  • 2 tablespoons of Crayfish powder
  • 3 cups of Dried marugbo leaves
  • 1 Ginger
  • 1 small onion bulb
  • 1 cooking spoon of red oil
  • Salt to taste
  • 1 spoon of tomato paste or puree
  • 3 Small Fresh hot pepper(Rodo)
  • 1 red bell pepper
  • 2 stock cubes

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