Nigeria – Marugbo Soup
By Verdzekov Bernard
Marugbo Etawa soup is that which is eating by the Ondo people of the western part of Nigeria. This is soup traditional prepared with a combination of two leaves which are dried Marugbo leaf and dried Efirin leaf. The use of leaves in the preparation of soups in Nigeria and Africa at large is common. Most of these leaves are medicinal. Marugbo has a botanical name known as Clerodendrum. Because of the leaves used in the preparation of soup, it is said to have a purgative or laxatives effect to the body and that is why the soup is said to be medicinal. To prepare this delicious Nigerian delicacy, follow guide below;
- Smoke fish
- Cray fish
- Fresh ginger
- Fresh pepper
- Palm oil
- Salt to taste
- Meat (goat meat)
- Goat meat
- Shredded panla
- Dried marugbo leaf
- Dried Efirin leaf
- Prepare your goat meat. Wash well and cut into eatable slices.
- Put the goat meat in a pot. Add 2 mocks of water. Add your panla.
- Turn on heat. Slices your onions, add your maggi. About 2 cubs and salt to taste and close your pot. Allow pot for about 25-30min for meat to get tender and soft.
- Blend your ginger, onions, pepper and vegetable. Ingredients are often blend with water so that they become smooth and also to help make sure the blender blends with ease. Keep aside.
- Scatter your dry fish with your hands into large pieces and add into the pot stir and close pot.
- Open pot and stir well. Add about 1 mock of water and add your ground crayfish and palm oil. Stir well and circulate your palm oil in the pot well.
- Cover your pot and allow ingredients to simmer well. (10min)
- Open and add your blend ingredients. Stir well, if too thick add a bit water and stir. Check for taste of salt and maggi. Add if necessary.
- Reduce heat and allow pot about 10min more.
- Remove and serve with garri or pounded yams.
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