APRON AND PANS - MARUGBO (EWETA) SOUP

Ingredients
Cubed Goat meat (2 cups)
Shredded panla (2 handfuls)
Shredded Smoked Fish (2 cups)
Crayfish powder (3 tablespoons)
Dried marugbo leaves (3 cups)
Dried efirin (scent) leaves (1 cup)
Thumb size fresh ginger
1 small white onion
1 - 2 fresh hot pepper (ata-rodo/habanero)
¼ cup of palm oil
Salt to taste
Other meat & fish (to taste)

Preparation
Combine goat meat with 2 - 3 cups of water in a large pot. Add panla, 2 maggi cube, salt. Simmer on medium heat until meat is very tender.

Add more water to cover the cooked meat. Add crayfish powder, smoked fish and palm oil. 

Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and adjust for seasoning.

Blend the dried vegetables with ginger, onion, hot pepper and 3 - 4 cups of water until smooth.

Add blended vegetables into the cooked broth. Stir. Taste and adjust for seasoning and water.

Simmer uncovered for another 12 - 15.

Serve with your choice of Pupuru, Garri or Pounded yam