About The Brand
About the brand
Marugbo Nig. is a food production company dedicated to immortalizing and promoting indigenous food products.
Started in Nigeria in 2022 by a group of Afrocentric culinary visioneer with the production of the popular Nigerian Marugbo Soup with its variant also known as Black soup, Gbanunu, Eweta and Miyan Kukah in various parts of the country; Marugbo soup have been proven for centuries to help revitalize cells, which is where its name "A marugbo" emanated from. "Marugbo" which was coined from "A Marugbo Ta Kebe" which literally translates to “Something that revitalizes body cell.
Marugbo asides its wonderful savory taste have been confirmed for decades to aide prevention against some diseases by energizing the body’s immune system to repel disease causing bacteria.
The soup contains other interesting health benefits which are great for the bodies. Marugbo brand have further moved to launching other interesting products like traditional pupuru powder, Granulated Garri, Ogiri Paste and so on. The brand looks into the future to bring solution to the food industry while immortalizing traditional culinary heritage.
About the Curators
Curated by an afrocentric Nigerian Chef born in Igbokoda, Ondo State Nigeria and grew up in Okitipupa. He grew up assisting his mother at the local market selling ingredients for Marugbo Soup after school during his high school days to cater for daily meal and pay school fees. In 2012 he dropped out of high school following his mother's inability to continue his education and moved to Lagos, Nigeria where he discovered his passion to become a Chef which he chased unrepentantly.
He grew up to develop an extreme interest in ancient dishes which he enjoyed with his mother and grandmother while growing up. he decided to join other Nigerian Chefs in promoting African food culture as he tags himself to be an Afrocentric Chef. In 2022, he harnessed and tapped into his love for cooking, storytelling, culture & heritage to rebrand Ancient Nigerian dishes for new generational and international consumption.
Immortalizing the traditional ancient Marugbo soup which was going extinct happened to be his first project following his second book titled "Assasinated Cuisine" a book written by him as a call to save African dishes from going extinct where he illustrated how much of Nigerian dishes have been assassinated and how important bringing them back is for the growth of the Country’s economical and historical bank.