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Afang soup

Afang soup

Afang soup is a brightly flavoured soup made with an assortment of leafy vegetables. It’s the perfect soup that accommodates a variety of meats as it does with vegetables! A super-versatile soup popular amongst the Efik and Ibibio people of Nigeria
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Soup
Cuisine: African
Keyword: one pot
Servings: 4

Equipment

  • 1 pot
  • 1 cooking spoon
  • 1 blender

Ingredients

  • 1 lb Meat (goat meat &tripe)
  • 2 lb spinach or waterleaf
  • 5 cups Okazi leaf Dry or fresh
  • Dry or smoked fish deboned
  • 1/4 cup Palm oil
  • 1 medium sized onion
  • 3 scotch bonnets 1 for garnish

Spices

  • Salt
  • Cameroon pepper
  • Paprika
  • Crayfish
  • Stock cubes

Instructions

Prepare meat

  • Wash goat meat and tripe (or meat of choice) and place it into a pot
  • In a blender add 1 onion and 2 scotch bonnets. Blend into a paste and pour into the pot of meat
  • Season the meat with salt, cameroon pepper, paprika and 2 stock cubes. Place on medium heat and boil for 30 minutes or till soft.
  • Soak dry fish in hot water for 5 minutes to soften it

Prep Vegetables

  • While meat is boiling, wash and soak your sliced okazi leaves in hot water for 2-3 minutes to soften it
  • Once soft, transfer the leaves to a blender and blend with a small amount of water to your desired consistency.
  • Wash and chopped your spinach

Prepare soup

  • In the pot of meat add dry fish, palm oil , crayfish, stock cubes and salt. Stir well
  • add the blended okazi and spinach or waterleaf and combine well. Let it cook for 8 minutes or until the vegetables begins to wilt. Then garnish with 1 scotch bonnet
  • taste and season to taste.Turn off the heat and let it simmer till it cools down
  • garnish with scotch bonnet serve and ENJOY!