Ondo kare o, Ikale Kare!!! This proper way to make THE soup of the Ondo people (Western Nigeria).
Obe Marugbo is historically organized with a combination of two leaves. Marugbo (Botanical name : Clerodendrum volubile ) being the number one leaf. Iteji, efinrin, akintola, lapalapa, epojebu, ekikan or iseketu is likewise a personal preference. Leaf combinations regularly differ based totally on personal desire.The leaves are seldom used fresh; they're typically used after being absolutely solar dried, this is what offers the soup a very darkish inexperienced to black coloring. Due to the awareness of vegetables inside the soup, marugbo soup has a laxative impact at the frame; this is why the soup is said to be medicinal.
In the absence of marugbo leaves, dried Efirin (African Basil) may be used because the primary vegetable.
The system of cooking the soup itself is very much like other vegetable primarily based Nigerian soups like black soup and afang. A earthy broth of fresh fish is ready and the pureed vegetable is delivered to thicken the broth. Since the vegetables are dried before being pureed, the broth is quick thickened as the vegetables absorb water.
Marugbo is historically served with pupuru (smoked cassava flour) or fresh pounded yam.
Marugbo ( Eweta) Soup
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 8
Traditionally this soup is prepared with fresh fish and served with pupuru. I made use of a combination of meat and fish which is a personal preference.
Ingredients
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)
¼ cup of palm oil
Salt to taste
Maggi (2 cubes)
Other meat & Fish (to taste)
Steps
- 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. 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. Stir. Taste and adjust for seasoning and water
- Simmer uncovered for another 12 - 15.
- Serve with your choice of Pupuru, Garri or pounded yam
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