Nigerian Marugbo Soup
Marugbo soup is a dark green to nearly black soup from the Ondo people of southwestern Nigeria. The color comes from dried marugbo and efirin leaves, blended with ginger, onion and chile until smooth, then stirred into a rich base of goat meat, panla, smoked fish and crayfish. Palm oil rounds out the broth. Traditionally it is eaten with pupuru, a swallow made from cassava flour, and is said to be medicinal.
Instructions
Put the goat meat and shredded panla in a pot with the stock cube and a little salt. Pour in enough water to cover and simmer over medium heat until the goat meat is tender.
Top up the water if the meat is no longer covered. Stir in the ground crayfish, shredded smoked fish and palm oil, then simmer for 10 minutes and taste for seasoning.
Blend the dried marugbo and efirin leaves with the ginger, onion, chile pepper and some water. Keep blending until the mixture is completely smooth, with no flecks of leaf left.
Stir the blended greens into the pot and taste again, adding salt if it needs it. Simmer for 12 to 15 minutes, then serve hot.
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