Afang Soup Recipe

Afang soup is a nutritious and delicious soup that is popular in the southern part of Nigeria, particularly among the Efik and Ibibio people. This soup is made with a combination of vegetables and meat or fish, giving it a rich and complex flavor. The main ingredient of Afang soup is the Afang leaf, which is a type of wild spinach that is found in the forests of West Africa. Try making Afang soup today and enjoy the flavors of Nigeria in your own home!

To make Afang soup, you will need the following ingredients:

• 500g of Afang leaves (fresh or frozen)
• 500g of waterleaf (fresh or frozen)
• 1kg of assorted meat and fish (beef, cow tripe, chicken, smoked fish, stockfish, etc.)
• 1 cup of crayfish
• 1 cup of periwinkle (optional)
• 1 cup of palm oil
• 2 onions
• 3 stock cubes
• Salt and pepper to taste

Preparation 

• Wash and clean the Afang leaves and waterleaf thoroughly. If using fresh leaves, chop them finely, but if using frozen leaves, allow them to thaw before chopping.
• Season the assorted meat and fish with one chopped onion, two stock cubes, and salt to taste. Place them in a pot and cook on medium heat for about 20 minutes until tender.
• In a separate pot, heat up the palm oil on medium heat and add one chopped onion. Fry for a few minutes until the onion is translucent.
• Add the crayfish to the pot and fry for another 5 minutes.
• Add the chopped Afang leaves to the pot and stir well. Allow the leaves to cook for about 5 minutes.
• Add the waterleaf to the pot and stir well. Cover the pot and allow to cook for another 10-15 minutes until the vegetables are tender.
• Add the cooked meat and fish to the pot, including the stock. If using periwinkle, add them at this point.
• Add the remaining stock cube and salt and pepper to taste. Stir well and allow the soup to simmer for another 10 minutes.
• Serve hot with your choice of swallow, such as garri or fufu.