Marugbo (Eweta) Soup

Marugbo, eweta, pupuru, ikala, ondo soup

Ondo kare o, Ikale Kare!!! This right here is THE soup of the Ondo people (Western Nigeria) ; I posted the teaser picture last year and it instantly achieved a viral status.

Obe Marugbo is traditionally prepared with a combination of two leaves. Marugbo (Botanical name : Clerodendrum volubile ) being the primary leaf. Iteji, efinrin, akintola, lapalapa, epojebu, ekikan or iseketu is also added. Leaf combinations often differ based on personal preference.The leaves are seldom used fresh; they are typically used after being completely sun dried, this is what gives the soup a very dark green to black coloring. Due to the concentration of vegetables in the soup, marugbo soup has a laxative effect on the body; this is why the soup is said to be medicinal.

In the absence of marugbo leaves, dried Efirin (African Basil) can be used as the primary vegetable.

The process of cooking the soup itself is very similar to other vegetable based Nigerian soups like black soup and afang. A earthy broth of fresh fish is prepared and the pureed vegetable is added to thicken the broth. Since the vegetables are dried before being pureed, the broth is quickly thickened as the vegetables absorb water.

Marugbo is traditionally served with pupuru (smoked cassava flour) or fresh pounded yam.

Marugbo ( Eweta) Soup

Prep time: 

Cook time: 

Total time: 

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.
  • 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)
  1. 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.
  2. Add more water to cover the cooked beef. Add in crayfish powder, smoked fish and palm oil. Stir
  3. Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and adjust for seasoning
  4. Blend the dried vegetables with ginger, onion, hot pepper and 3-4 cups of water until smooth
  5. Add blended vegetables into the cooked broth. Stir. Taste and adjust for seasoning and water
  6. Simmer uncovered for another 12 - 15.
  7. Serve with your choice of Pupuru, Garri or pounded yam

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By |June 5th, 2016|25 Comments


  1. Funsho June 14, 2017 at 4:47 am - Reply

    Can someone kindly tell me where I can get the Marugbo leave to buy In lagos.The last time I ate this soup was at my Grandmas in Gbokoda. I did it eat it all day long because it was very sweet.Now I miss her so much.

  2. regardlezz June 1, 2017 at 7:21 am - Reply


  3. Ola February 9, 2017 at 8:58 am - Reply

    wow, thanks for posting. I am ilaje and I love this soup so much but due to relocated I haven’t tasted this soup for more than 3 years. oh, I miss the marugbo soup.

  4. Adebisi Shittu January 16, 2017 at 9:39 am - Reply

    Am seeing about 7 leaves here,are we combining all with Marugbo leaf to make the soup?

  5. Femi November 23, 2016 at 4:58 am - Reply

    Fresh okodo fish black soup and pupuru I can totally relate… mum adds egusi sometimes to make it thick. I’ve been trying to learn how to make it all this years,my mum and I would try to arrange the teaching session but for where…no time. Now you’ve given me the opportunity to try it out and surprise her…….xoxo

    • 9jafoodie
      9jafoodie November 24, 2016 at 8:43 pm - Reply

      Let me know how it turns out! super excited for you.

  6. Nikki October 15, 2016 at 5:07 pm - Reply

    I had this soup once and I have been looking for the recipe ever since, is there anywhere to get marugbo leaves in the us?

    • 9jafoodie
      9jafoodie October 16, 2016 at 1:13 pm - Reply

      Glad I could help with the recipe. I am not sure, you could ask at your local Nigerian food store.

  7. olamide October 6, 2016 at 8:30 am - Reply

    Hmmm you made me remember my little age when my mum do this native soup for us every wkend thank you. That my soup for this wkend. Muahhhh

  8. Ay July 25, 2016 at 3:46 pm - Reply

    Thank you for this, this is my fave soup and i always have my stash of dried marugbo leaves & efinrin in my freezer. I’m trying to grow efinrin here in the uk. I brought back some seeds from Nigeria. Wish me luck!

    • 9jafoodie
      9jafoodie July 27, 2016 at 8:40 pm - Reply

      Good luck! I am sure it will be tasty . Let me know how it goes.

  9. olubunmi June 28, 2016 at 3:07 am - Reply

    God bless you sweetheart for this. This soup is medicinal.its our native soup and i can boldly say,i’m proud to be from ikale.

  10. Pretty June 23, 2016 at 1:32 pm - Reply

    Snake ke😃😂

  11. tilly June 18, 2016 at 8:51 am - Reply

    that looks amazing and my sister thinks that it is snake stew she is so wired

  12. B June 9, 2016 at 12:23 pm - Reply

    Wow. Wow. Looking at this picture fills me with nostalgia and warm memories of childhood. Thanks for this.
    Omo Ikale ooooo

  13. [email protected] June 7, 2016 at 4:05 pm - Reply

    Please is curry leaf same as marugbo ewata leaf

    • 9jafoodie
      9jafoodie June 8, 2016 at 6:24 pm - Reply

      No it’s not

      • wole June 14, 2017 at 4:50 am - Reply

        Clerodendrum volubile is the scientific name ,there are about 150 species of the plant,and it grows in a lot of places in the world.I am obsessed with the soup and it goes best with agbadagiri fish (the african bony tongue )and of cos pupuru.

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