Afang soup is a recipe native to the Efik people of Nigeria. It is a very nutritious and medicinal meal.

 

One thing about this meal is that it is easy to make and does not take time to prepare.

 

You can use smoked fish, catfish, or periwinkles to spice up your Afang soup. But if you can only afford meat, its okay as well. Follow us as we explain the ingredients you need and the step by step process to making this delicious meal.

Ingredients

— 1kg Assorted meats (Beef, Smoked Turkey, Goat meat, Shaki, Ponmo, Cow leg are ideal).

 

— 4 Bunches of Water leaves.

 

— 3 Cups Okazi/ Afang leaves.

 

— 2 Cooking Spoons Palm Oil.

 

— 1-2 Pieces Smoked Fish.

 

— 3 Pieces Stockfish.

 

— 2 Cups Periwinkles with or without the Shells on.

 

—1-2 Cooking spoons Fresh Ground Scotch Bonnet pepper.

 

— 1 Cooking Spoon Crayfish Powder.

 

— 2 Seasoning Cubes.

 

— Salt to taste.

Directions

— Boil the meats on high heat, starting with tougher meats first. Add salt and Chicken Cubes and seasoning.

 

— When the meats are almost soft, add the smoked fish and continue to boil till very soft. While the meats are cooking, get the leaves ready.

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— Slice and wash the water leaves to remove all traces of dirt. Also, wash and soak the Okazi/ Afang leaves in hot water for 2 minutes. This process will help soften the Afang leaves.

 

— Transfer the Afang leaves into a blender, add a small amount of water, then blend to your preferred consistency. You may also pound or grind the Afang leaves.

 

— Soak the smoked Catfish in hot water, clean to remove traces of dirt then shred and set aside.

 

— When the meats are well cooked, you should end up with 1-2 Cups of Stock. To this, add the Crayfish, blended pepper, smoked prawns, smoked fish, Maggi Crayfish, and Periwinkles if you’re using any.

 

— Turn the heat down to medium. Leave to cook for 3-5. minutes.

 

— Now, add the washed water leaves, stir and combine. Then leave to cook for 2-3 minutes.

— The water leaves will wilt in the soup as it’s got quite a lot of water contents so do not be tempted to add too much since you will still be adding Afang leaves.

 

— Now, add the Palm oil, stir and combine then leave to cook for 3 minutes.

 

— Add the blended Okazi/ Afang leaves, stir and combine, leave to cook for 5 minutes, or until the leaves are tender enough for you. Taste for seasoning at this time and adjust if necessary.

 

— Switch the heat off and let it simmer with the residual heat for another minute or two.

 

Your Afang soup is ready. You can serve with any swallow such as Eba, Fufu, or Semo.

 

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