By Joshua Tosin Ogunsakin 
Marugbo soup, a traditional Black Soup, also known as obe marugbo or obe eweta, is a dark green, almost black vegetable soup that originates from the Ikale/Ilaje people of southwestern Nigeria.
Rich in flavor and steeped in tradition, this soup is deeply cherished by the people of Ondo state especially the Ikale, Ilaje and Apoi.
Marugbo Soup Ingredients
The key ingredient that gives marugbo soup its signature blackish-green color is the marugbo leaf. Marugbo is the Yoruba name for the tropical vine Clerodendrum volubile, a leafy plant that grows abundantly across western Africa. The leaves of this vine are dried and then ground into a powder before being added to the soup.
Other classic ingredients in marugbo soup include:
- Efirin leaves (scent leaves)
- Iteji leaves
- Fresh peppers
- Dried crayfish
- Palm oil
- Beef, goat meat or fish
- Onions, garlic
- Salt
- Maggi cubes
Marugbo Leaf
The marugbo leaf comes from the tropical vine Clerodendrum volubile, native to Africa’s rainforests. The bitter, herbal-tasting leaves are often dried and ground to powder before being added to Nigerian soups like marugbo. Drying intensifies the leaves’ potency.
Marugbo leaves provide both culinary and medicinal value, containing compounds that offer anti-inflammatory benefits.
Traditionally, the soup made from marugbo leaves is given to new mothers to aid digestion and recovery.
The vine’s cleansing effect on the gut earned the name “hospital soup.” When boiled, marugbo leaves release nutrients into the broth, turning it dark green. The leaves add robust flavor and healthy properties to marugbo soup.
Marugbo Soup as Medicine
In the traditional Yoruba culture of southwestern Nigeria, marugbo soup is revered for its medicinal properties. The leaves of the marugbo vine contain antioxidant and anti-inflammatory compounds released when boiled in the soup.
Regularly eating marugbo soup is believed to aid digestion, soothe gastrointestinal issues, and relieve constipation. The high fiber content of the leaves gives the soup its intestinal cleansing effects. New mothers are often given this soup in the weeks after childbirth to restore digestive regularity.
Marugbo soup is also thought to help clear toxins from the body and quicken recovery from illnesses. Its perceived detoxifying power has earned it the nickname “hospital soup”.
Serving Suggestions
For a true Ikale style meal, marugbo soup is served with pupuru made from fermented cassava flour.
The dark soup and thick white pupuru make both a delicious and visually striking pairing.
Some modern takes on this soup serve it atop rice or with eba (garri). Pounded yam is another excellent accompaniment to soak up the rich, earthy broth.
Adding your meat, fish or seafood to the soup allows for customization based on taste and diet. Chicken, shrimp, snails or stockfish all make tasty additions.
Marugbo soup keeps refrigerated for 4-5 days, allowing the flavors to become even more robust over time. The soup also freezes well for longer-term storage.
This traditional vegetable-based soup holds a special significance for the Ikale people and Ondo state at large, tying them to their history and identity. With its complex flavor and nutritional benefits, marugbo soup is truly a culinary gem of Nigerian cuisine.