Cookbook:Nigerian Marugbo Soup
| Nigerian Marugbo Soup | |
|---|---|
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Marugbo soup is a soup from the people of Ondo state in Nigeria. It is made from marugbo leaves and other greens like efirin, akintola or iseletu. The dried leaves are what gives the soup its dark green to black coloring. The soup is said to be medicinal due to the vegetables in its preparation. It is best served with pupuru, a swallow made from processed cassava flour.
Ingredients edit
- Goat meat
- Panla, shredded
- Maggi (stock cube)
- Salt to taste
- Ground crayfish
- Smoked fish, shredded
- Palm oil
- Dried marugbo leaves
- Dried efirin leaf
- Fresh ginger
- Small white onion
- Fresh chile pepper
Procedure edit
- Combine goat meat, panla, stock cube, and salt in a pot. Cover with water, and simmer over medium heat until the meat is tender.
- Add more water as necessary to cover the cooked meat. Stir in the ground crayfish, smoked fish, and palm oil. Simmer for 10 minutes.
- Taste and adjust for seasoning
- Blend the dried leaves with ginger, onion, chile pepper, and water until extremely smooth.
- Stir the blended vegetables into the soup. Taste, and adjust for seasoning.
- Simmer for 12–15 minutes, and then serve.