Marugbo Soup
A traditional Black Soup, also known as obe marugbo or obe eweta, is a dark green, almost black vegetable soup
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine African, Nigerian
- 1 lb goat meat, cut into cubes
- 1 cup shredded smoked fish
- 1 tbsp ground crayfish
- 1 cup dried and ground marugbo leaves
- ½ cup dried and ground efirin leaves
- 1 tbsp grated ginger
- 1 small onion, chopped
- 1 habanero pepper, seeded and chopped
- 2 tbsp palm oil
- water
- salt
- Maggi cubes
Place the goat meat in a pot and add 4 cups of water. Bring to a boil over high heat.
Add smoked fish, crayfish powder, onion, habanero pepper, ginger, palm oil, Maggi cubes and salt. Stir well.
In a blender, combine the dried marugbo leaves, efirin leaves and 1/2 cup water. Blend into a smooth paste.
Add the blended leaf paste to the soup pot. Stir well to combine.
Simmer the soup for 15 minutes so the flavors infuse. Taste and adjust seasoning as needed.
Serve Marugbo Soup hot with eba, pupuru or rice. Enjoy!
Notes:
- Dried leaves can be found at African markets or substituted with leaf powder.
- Adjust habanero to desired spice level.
- Soup thickens upon standing. Add water to thin if needed.
Keyword Black soup, Marugbo