How to prepare Afang Soup
This mouthwatering soup is typically made with a variety of vegetables (such as Afang and water leaves), different seafood/fish, meat, and seasonings.
One of the richest and somewhat therapeutic vegetable soups made by the Efiks/Ibibios in Nigeria is called Afang. Similar soup called as Okazi soup is eaten by the Igbo people.
The only significant distinction is that whereas Afang soup receives its thickness from the majority of vegetables used in its preparation, Okazi soup requires the use of a soup thickener to boost its viscosity (thickness).
Here is a simple recipe to try. Enjoy!
Ingredients
- 200 grams of beef or varied flesh (tripe, cow skin, etc.)
- Stock fish - 20 gram of smoked fish (optional)
- 1 handful of shelled periwinkles (optional; periwinkles are not to everyone's taste)
- Two tablespoons worth of ground crayfish
- 500g of Afang Leaves (also known as Okazi or Ukazi Leaves) (you can use the dry or fresh leaves)
- 1 kilogram Leaves of Water (or lamb lettuce or Spinach as an alternative if you live outside Africa)
- 2 Stock cubes (maggi, Knorr, or Onga, or any other brand you have) - 500 ml Palm oil]
- Ground dried pepper (atarodo or Scotch bonnet) or fresh pepper (to taste)
- A pinch of salt
Cooking directions
- Slice the water leaves, then place them aside.
- Slice, pound, or blend Afang leaves, then set aside.
Advice: Since the dried leaves are more fibrous than the fresh ones, crush them as finely as you can.
- Add one stock cube or spice cube, one chopped onion, and salt to taste when cooking the mixed meat and stock fish. till meat is soft.
- Then remove the bones from the dried fish, wash it in hot water, and add it to the saucepan with the cooked meat.
- Add the remaining stock cube, pepper, ground crayfish, and palm oil to the pot.
- Mix thoroughly before adding the periwinkles (if you are using any).
- For around 10 minutes, boil the saucepan with the lid on.
- After simmering for 10 minutes, add the Afang leaves. After another 3 to 5 minutes, add the water leaves.
Conclusion
The soup will still taste fine no matter which way you add the leaves because it is normal to include water leaves before the afang leaves. However, because afang leaves are tougher, I prefer to add them first before the water leaves.
The Afang Soup is ready after adding salt to taste and simmering for 2 minutes. Enjoy your meal.
Usually served hot, afang soup goes well with usi (starch), eba, pounded yam, fufu, semolina, amala, wheat meal, tuwo masara, or any other Nigerian bolus meal.
References
https://www.nigerianfoodtv.com/how-to-cook-afang-soup/
