Marugbo (Black Soup)
Traditionally this soup is prepared with fresh fish and served with pupuru. It is made of a combination of meat and fish which is a personal preference. This lovely delicacy made by mostly the riverine people in Nigeria.
- Cubed Goat meat (2 cups)
- Shredded panla (2 handfuls)
- Shredded Smoked Fish (2 cups)
- Crayfish powder (3 tablespoons)
- Dried marugbo leaf (3 cups)
- Dried Efirin leaf (1 cup)
- Thumb size fresh ginger
- 1 small white onion
- 1-2 Fresh hot pepper (ata-rodo)
- Palm oil
- Salt to taste
- Maggi (2 cubes)
- Other meat & Fish (to taste)
Combine goat with 2-3 cups of water in a large pot. Add in panla, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
Add more water to cover the cooked beef.
Add in crayfish powder, smoked fish and palm oil and stir.
Cover the pot and allow to simmer for 10 minutes. Stir the broth.
Taste and adjust for seasoning
Blend the dried vegetables with ginger, onion, hot pepper and 3-4 cups of water until smooth
Add blended vegetables into the cooked broth and stir
Taste and adjust for seasoning and water
Simmer uncovered for another 12 – 15.
Serve with your choice of Pupuru, Garri or pounded yam