Afang Soup
Ngozi Nnanta
Afang soup is a traditional Nigerian delicacy from the Efik and Ibibio tribes of Southern Nigeria. It is made with a blend of finely chopped Afang (Okazi) leaves and waterleaf, cooked with assorted meats, dry fish, kpomo, periwinkle, and sometimes snails. Richly flavored with crayfish, palm oil, and hot peppers, this nutritious soup is enjoyed with swallows like Garri, Pounded Yam, or Fufu. Known for its unique taste and hearty ingredients, Afang soup is a favorite at celebrations and family meals.
- 40 % Afang leaf Okazi leaf
- 70 % Waterleaf
- Goat meat
- Dry fish Ejakika
- Kpomo cut into pieces
- Snail optional
- Palm oil good amount
- 1½ cups of periwinkle
- 1 stock fish head
- Seasoning to taste
- Salt to taste
- 1 cup crayfish
- Yellow and red hot pepper to taste
Wash and chop the waterleaf finely.
Wash and slice the Afang (Okazi) leaves finely. If you prefer, you can blend or pound them to make them smoother.
Clean the periwinkles thoroughly.
Soak the dry fish in warm water to soften, then clean and debone.
Clean and prepare the snails if using.
Cooking the Meat and Stock Fish:
In a large pot, add the goat meat, stock fish head, and kpomo. Season with salt, seasoning cubes, and a small amount of water.
Cook until the meat and stock fish are tender. This may take about 30-45 minutes.
Adding the Fish and Snails:
Adding Waterleaf and Palm Oil:
Add the chopped waterleaf to the pot. Stir well and allow it to cook for about 5-7 minutes until it releases its moisture.
Pour in a generous amount of palm oil. Stir to combine and let it cook for another 5 minutes.
Adding Crayfish and Pepper:
Add the ground crayfish and the yellow and red hot pepper to taste. Stir well to combine.
Allow the mixture to simmer for about 5 minutes, ensuring the flavors are well incorporated.
Adding Periwinkle and Afang (Okazi) Leaves:
Add the cleaned periwinkles and the finely chopped or blended Afang (Okazi) leaves.
Stir thoroughly and let the soup cook for an additional 10 minutes. The Afang leaves are tough, so they need more time to cook.
Serving:
Serve the Afang soup hot with your preferred swallow, such as Garri (Eba), Pounded Yam, Fufu, or Semovita.
Enjoy your rich and delicious Afang Soup!
Your creativity is out of this world. Weldone ma’am, you killed it!! ❤️