By Ify Mgbemena
Afang soup is a rich and flavorful delicacy from the Efik and Ibibio people of Nigeria. Made with a combination of Afang (wild spinach) and water leaves, this soup is packed with nutrients and delicious flavors. It is commonly enjoyed with fufu, eba, or pounded yam.
Ingredients:
• Afang leaves (finely sliced)
• Water leaves (chopped)
• Assorted meats (beef, goat meat, shaki, or kpomo)
• Periwinkle (optional)
• Stockfish (pre-soaked)
• Dried fish (washed and deboned)
• Ground crayfish
• Ground pepper
• Seasoning cubes
• Onion (chopped)
• Palm oil
• Salt to taste
Instructions:
1. Prepare the Afang Leaves
• Blend or pound the sliced Afang leaves until smooth.
• Set aside.
2. Cook the Meat and Stockfish
• In a large pot, add the assorted meats, stockfish, and onions.
• Season with salt, pepper, and seasoning cubes.
• Add water and cook until the meat is tender.
3. Add the Dried Fish and Periwinkle
• Stir in the dried fish and periwinkle.
• Allow to cook for 5 minutes.
4. Add the Water Leaves
• Pour in the chopped water leaves and stir well.
• Cook for about 3–5 minutes until the leaves soften.
5. Add the Afang Leaves and Palm Oil
• Stir in the blended Afang leaves and palm oil.
• Mix thoroughly and cook on low heat for 5 more minutes.
6. Final Seasoning and Serving
• Adjust seasoning with salt, crayfish, and additional pepper if needed.
• Stir well and simmer for another 3 minutes.
• Serve hot with your preferred swallow.
Enjoy Your Afang Soup!
Afang soup is best enjoyed fresh and pairs beautifully with fufu or garri. You can customize it by adding snails or prawns for an extra special touch.
