Afang Soup Recipe: How to Make Authentic Nigerian Afang Soup with Assorted Meats and Fish

Afang Soup Recipe: How to Make Authentic Nigerian Afang Soup with Assorted Meats and Fish

Introduction

Afang Soup is a traditional Nigerian dish originating from the Efik and Ibibio tribes of Southern Nigeria. It is a rich, hearty, and nutritious soup made with Afang leaves (also known as Okazi leaves), waterleaf, and a mix of assorted meat, fish, and sometimes seafood. Known for its distinct, slightly bitter flavor and rich, green color, Afang Soup is often enjoyed with a variety of swallows such as pounded yam, fufu, or eba. The soup is not only delicious but also packed with essential vitamins and nutrients, making it a perfect choice for a wholesome meal.

Ingredients

Vegetables:

• 2 cups Afang leaves (Okazi leaves), finely sliced
• 4 cups Waterleaf, chopped (or substitute with spinach)

Proteins:

• 500g Assorted meat (beef, tripe, cow skin)
• 200g Stockfish (pre-soaked)
• 200g Dried fish
• 200g Periwinkles (optional)
• 1 cup Snails (optional)

Other Ingredients:

• 1 cup Ground crayfish
• 2 tablespoons Ground pepper (scotch bonnet or cayenne)
• 1 medium-sized onion, chopped
• 2 tablespoons Ground locust beans (optional)
• 200ml Palm oil
• 2-3 Stock cubes (Maggi or Knorr)
• Salt to taste

Instructions

Step 1: Prepare the Ingredients

1. Clean and Season the Meat: Wash the assorted meat thoroughly and season with chopped onions, stock cubes, and salt. Allow it to marinate for about 10 minutes.
2. Boil the Meat: In a large pot, add the seasoned meat, stockfish, and a small amount of water. Cook until the meat and stockfish are tender.
3. Add Dried Fish: Add the dried fish and continue cooking until soft. Ensure to remove any bones.

Step 2: Prepare the Vegetables

1. Chop Waterleaf: Thoroughly wash and chop the waterleaf (or spinach) into small pieces.
2. Prepare Afang Leaves: If using dried Afang (Okazi) leaves, blend or pound them to achieve a finer texture.

Step 3: Cook the Soup

1. Add Palm Oil: Pour the palm oil into the pot of meat and stir well.
2. Add Crayfish and Pepper: Mix in the ground crayfish, ground pepper, and locust beans. Stir and allow it to cook for 5-10 minutes to blend the flavors.
3. Add Waterleaf: Stir in the chopped waterleaf and cook for a few minutes until it releases its moisture.
4. Add Afang Leaves: Add the finely ground Afang leaves, mix thoroughly, and cook for an additional 5-7 minutes.
5. Add Periwinkles and Snails (Optional): If using, add them now and allow the soup to simmer until all the ingredients are well combined.

Step 4: Final Adjustments

1. Season to Taste: Check for seasoning and add more salt or stock cubes if needed.
2. Simmer: Let the soup simmer on low heat for a few more minutes until the oil begins to float to the top.

Serving Suggestion

Afang Soup is best enjoyed with a traditional Nigerian swallow such as:

• Pounded Yam
• Eba (Garri)
• Fufu (Cassava)
• Semovita
• Wheatmeal

Serve hot and enjoy the rich, savory flavors of this delicious Nigerian delicacy!