Step by step on how to cook the popular Yoruba black soup called Marugbo aka Eweta
In Nigeria, notably Ondo state, the majority of Yoruba tribes prepare and consume Marugbo, also known as Eweta or Black soup, which is incredibly therapeutic.
The Yoruba people of western Nigeria make this soup for expectant mothers because it has a healing and purifying impact on the digestive tract.
The Marugbo leaves, basil (also known as efirin in Yoruba language), and spices used in the Ikale people of Ondo state’s preparation of this soup give it both flavor and therapeutic properties.
People eat it with pupuru, a local swallow made from processed cassava, or sip this soup as medication.
15 marugbo leaves (can be replaced with Marugbo leaf Powder)
8 efirin leaves (basil)
1 aidan fruit (Aridan/Prekese)
2 tablespoon ginger paste
10 umilo seeds
8 scotch bonnet peppers (Ata Rodo)
15 calabash nutmegs (Ariwo)
1⅟₂ tablespoons fennel seeds
10 grains of selim or negro pepper (Eeru alamo)
1⅟₂ tablespoon cloves (kanafuru)
1⅟₂ tablespoon Uziza seeds (Iyere)
4 gbafilo nuts
2 tablespoon palm oil
1 teaspoon salt
1 teaspoon seasoning powder
7 pieces of cooked chicken
7 pieces of ponmo/cowskin
How to cook
- Blend all the ingredients together with the exception of palm oil, salt, seasoning powder , cooked chicken , cow skin and chicken stock.
- Pour the blended ingredients into a pot.
- Add palm oil, seasoning powder , salt, cooked chicken, ponmo and chicken stock.
- Cook for 20 – 25 minutes.
- The soup is best enjoyed in a watery form so it is best not to allow the soup thicken.
- Marigbo/obe eweta soup is ready.