Soups & Stews

Marugbo / Obe Eweta (Ondo Leaf Soup)

Name: Marugbo / Obe Eweta (Ondo Leaf Soup)
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 600 g goat meat (boneless, cubed); 150 g smoked fish (deboned and checked for grit); 0.5 cup food-grade marugbo leaf powder (Clerodendrum volubile; buy from a reputable culinary supplier); 1 tbsp dried scent-leaf powder; 150 g onion (chopped); 1 Scotch bonnet pepper; 15 g fresh ginger (peeled); 2 tbsp ground dried crayfish; 60 ml red palm oil; 1500 ml water (divided; extra only if needed); 0.75 tsp salt

A dark, aromatic leaf soup with tender goat, smoked fish and the distinctive flavour of dried marugbo. Marugbo is one of the soups served with pupuru in Ondo cooking. Nigerian writers Ronke Edoho and Olajumoke describe versions associated with Ikale and Ilaje communities, with dried marugbo at their centre. Drying and finely grinding the leaves makes them part of the broth rather than a loose garnish. The black-soup description refers to that deep leafy colour. Household combinations vary, so this version uses identified culinary marugbo and scent leaf, without treating every Nigerian black soup as the same dish. Cultural context: Ikale and Ilaje associations are documented by Olajumoke. This marugbo-leaf soup is distinct from the existing Edo bitterleaf-and-uziza black soup.

20 minPreparation

100 minCooking

6Servings

What you’ll need

6 servings

Let’s get cooking

1
Put goat, half the onion, half the salt and 900 ml water in a heavy pot. Bring to a boil, then cover and simmer gently for 55–75 minutes, until a fork enters the meat easily. Add a little water if the pot begins to dry.
2
Blend the remaining onion, pepper and ginger with 300 ml of the measured water. Whisk the leaf powders into this liquid until no dry clumps remain.
3
Add the smoked fish, crayfish and palm oil to the tender meat. Simmer for 8 minutes; remove any fish bones you find.
4
Stir in the leaf mixture and remaining water. Simmer uncovered for 12–15 minutes, stirring across the base. The soup should be dark and pourable, with the leaves fully hydrated.
5
Adjust salt and loosen with small splashes of hot water if it thickens too much. Serve hot with pupuru or pounded yam. Cool leftovers in shallow containers and refrigerate promptly.

A little kitchen wisdom

Do not replace marugbo with unidentified medicinal leaves. Leaf-powder strength varies; add gradually and keep the soup looser than a thick egusi. Timing estimate: active preparation 20 min; cooking 100 min; additional passive time 0 min; conservative planning allowance 120 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: Fish; Crustacean shellfish

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Obe Eweta, Obe Marugbo

Ikale and Ilaje associations are documented by Olajumoke. This marugbo-leaf soup is distinct from the existing Edo bitterleaf-and-uziza black soup.

Allergens: Fish, Crustacean shellfish

Around the table 0

Be the first to start the conversation.

More recipes to try

Soups & Stews

Image details

Resized proportionally to 900x675 pixels; converted to WebP at quality 87; no cropping or content edits.

Loading your kitchen…

Chidi's Soup Pot@chidi

Soups & Stews

Marugbo / Obe Eweta (Ondo Leaf Soup)

20 minPreparation

100 minCooking

6Servings

What you’ll need

6 servings

Let’s get cooking

1
Put goat, half the onion, half the salt and 900 ml water in a heavy pot. Bring to a boil, then cover and simmer gently for 55–75 minutes, until a fork enters the meat easily. Add a little water if the pot begins to dry.
2
Blend the remaining onion, pepper and ginger with 300 ml of the measured water. Whisk the leaf powders into this liquid until no dry clumps remain.
3
Add the smoked fish, crayfish and palm oil to the tender meat. Simmer for 8 minutes; remove any fish bones you find.
4
Stir in the leaf mixture and remaining water. Simmer uncovered for 12–15 minutes, stirring across the base. The soup should be dark and pourable, with the leaves fully hydrated.
5
Adjust salt and loosen with small splashes of hot water if it thickens too much. Serve hot with pupuru or pounded yam. Cool leftovers in shallow containers and refrigerate promptly.