Introduction
Gbanunu is the same soup known in some regions as Marugbo or Eweta (sometimes spelled Marugbo), a popular delicacy among the Ondo people (a subgroup of the Yoruba ethnicity).
Gbanunu/Marugbo/Eweta Soup is a hearty, smoky, and aromatic West African soup made with assorted meats, smoked and dried fish, traditional seasonings like ogiri (locust bean) or iru, and green leaves that brighten the finish.
The soup is beloved for its deep, savory profile and pairs beautifully with pounded yam, garri, fufu, or semovita. Expect rich palm-oil depth, a touch of earthy fermentation from ogiri, and satisfying meat-and-fish layers of flavor.
Ingredients
- 1 kg assorted meats (goat, beef, tripe — cut into bite-size pieces)
- 200 g smoked fish (cleaned and deboned)
- 150–200 g stockfish (soaked and shredded)
- 1 cup ground crayfish
- 1–2 tablespoons ogiri or iru (locust bean paste) — optional but traditional
- ½–1 cup palm oil (adjust to preference)
- 2–3 tablespoons ground pepper (or to taste)
- 1 cup ground melon seeds (egusi) or groundnuts — optional for body
- 1 handful ugu (fluted pumpkin leaves) or spinach, shredded
- Handful of uziza leaves or scent leaves (substitute: basil + pepper if unavailable)
- 2 seasoning cubes (Maggi or Knorr) and salt to taste
- Water or stock as needed
Instructions
- Prepare and season the meats. Wash the assorted meats well. In a large pot, place the meats, add a little salt, one seasoning cube, and enough water to cover. Bring to a boil, then reduce to simmer and cook until tender (about 45–60 minutes depending on cuts).
- Soak/prepare stockfish & smoked fish. While meats cook, soak stockfish in warm water until soft, debone and shred. Clean smoked fish, remove bones, and set aside.
- Add fish & palm oil. When meats are nearly tender, add the stockfish and smoked fish into the pot. Pour in the palm oil, stirring to combine. Let everything simmer together for 8–12 minutes so the oil melds with the broth.
- Introduce flavor builders. Stir in the ground crayfish, ground pepper, and ogiri (if using). Taste and add salt or the second seasoning cube as needed. Let the soup simmer gently for another 10 minutes.
- Thicken (optional). If you prefer a thicker, fuller-bodied soup, mix the ground melon seeds (egusi) with a little water to form a paste and add it slowly to the pot. Cook for 6–8 minutes until the paste integrates and the soup thickens.
- Add greens last. Turn the heat down and stir in the shredded ugu and uziza leaves. Simmer 3–5 minutes — just long enough to wilt the leaves and preserve their color and aroma.
- Final taste and serve. Check seasoning and heat level, adjust if necessary. Serve piping hot with your choice of swallow — pounded yam, fufu, semolina, or garri.
Tips or Variations
Tip: Smoke & umami
For the classic Gbanunu/Marugbo taste, smoked goat or smoked cow meat is excellent. If you lack smoked meats, a small amount of smoked paprika (sparingly) can add a hint of smoke without overpowering the traditional profile.
Variation: Thicker vs lighter
Use ground egusi (melon seeds) or groundnuts to thicken. For a lighter soup, skip the egusi and keep the broth clearer — the flavor is still rich from fish and ogiri.
Substitutes for greens
If ugu or uziza isn’t available, spinach + a small amount of basil and peppercorns can approximate the fresh, slightly bitter aroma.
Make-ahead
Like many traditional soups, Gbanunu/Marugbo often tastes better the next day after flavors meld. Reheat gently and add a splash of water or stock to loosen if needed.
Gbanunu (Marugbo) Soup
Ingredients
- 1 kg assorted meats (goat, beef, tripe)
- 200 g smoked fish, cleaned
- 150 g stockfish, soaked and shredded
- 1 cup ground crayfish
- 2 tbsp ogiri (locust bean paste)
- ½–1 cup palm oil
- 2 tbsp ground pepper
- 1 cup ground melon seeds (optional)
- 1 handful ugu (fluted pumpkin leaves), shredded
- 1 handful uziza or scent leaves
- 2 seasoning cubes
- Salt to taste
- Water or stock as needed
Instructions
- Season assorted meats with salt and seasoning cube. Boil until tender.
- Add stockfish and smoked fish. Pour in palm oil and let simmer for 10 minutes.
- Stir in ground crayfish, pepper, and ogiri. Taste and adjust seasoning.
- Optional: Add ground melon paste to thicken and cook for 5–7 minutes.
- Add ugu and uziza leaves. Simmer for 3–5 minutes to finish.
- Serve hot with fufu, pounded yam, or garri.
Nutrition Information (Per Serving)
Calories: 340 kcal
Protein: 24 g
Fat: 26 g
Carbohydrates: 4 g
Fiber: 2 g
Sodium: 410 mg
Conclusion
Once again, thanks for the correction — Gbanunu and Marugbo are the same beloved soup, and this recipe honors that tradition. This savory, smoky soup is a comforting centerpiece for family meals and celebrations. Try this method, tweak the seasonings to your taste, and enjoy a bowl of authentic Nigerian comfort.
If you’d like, I can also create a printable recipe card or adjust the ingredient quantities for a larger crowd — tell me which you’d prefer!