Marugbo or Gbanunu black soup of Ondo state

MARUGBO or Gbanunu is a traditional soup from the South West region of Nigeria. It is also known as Eweta, Black soup, Gbanunu among the Ondos, Obetadudu among the Idanres and Obenetete among Urhobos. The soup is majorly made from the Marugbo leaf (Clerodendrumvolubile), spiced with other medicinal leaves like African basil, pepper fruit leaves, Akintola/Christmas bush, alligator pepper leave for preference. The soup is highly medicinal. Many people use it to treat Gout, Arthritis, Rheumatism, Oedema, Diabetes, Hypertension, Alzheimer’s disease, Parkinson’s and improve cognitive function. Marugbo leaf can be used  in powder form, fresh or dried to give the soup a very dark green or black colour and can be served with bush meat, goat meat or dried fish depending on your preference. A soup rich in amino acid and minerals such as magnesium, potassium, selenium, zinc, it is believed to clean the bowel and help aid easy digestion. It can be served with pupuru, eba, starch, amala, fufu or rice.

Ingredients

Marugbo leaves

Pepper fruit leaves/ ewe Igbee

Alligator Pepper leaves/ ewe Itaye

Black pepper leaves/ ewe Ighere or Uziza

African Basil, scent leaf or Efinrin

Ewe ailu or secamoneafzelli

Akintola/ Christmas bush

Ginger

Garlic

Palm oil

Meat/assorted

Smoked fish / fresh fish

Ponmo

Onion

Fresh hot pepper (Ata Rodo)

Seasoning Cube

Salt

Preparation

Wash your leaves i.e.  Marugbo leaves and other leaves according to preference thoroughly, add fresh pepper, onion and blend them to smoothness.

Wash the meat, ponmo or dried fish thoroughly, put in a pot, add sliced onion, seasoning, salt to taste and boil for 15 minutes

Add blended leaves and other ingredients in boiled meat, adding smoked fish, seasoning and water appropriately

Cover and leave for 20- 30 minutes, stir, taste for any adjustment. Leave to steam for 5 minutes. Your soup is ready to be served with any of the following: pupuru, eba, starch, amala, fufu even rice.

Enjoy it by finger licking.