Afang Soup is a delicious and nutritious vegetable soup popular among the Efik and Ibibio people of Southern Nigeria. It's made with a combination of water leaves and Afang leaves (also called Okazi leaves), assorted meats, and seafood. This hearty soup is a staple in many Nigerian homes and is perfect for pairing with traditional Nigerian swallows like Eba, Pounded Yam, or Fufu.
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Wash and cut water leaves finely. Set aside.
Wash and pound or blend the Afang leaves (Okazi) until slightly smooth and soft.
Season and boil your assorted meat and stockfish with onion, salt, and seasoning cubes until tender.
In the pot of cooked meat and stockfish (with some stock), add your palm oil.
Allow to cook for 2-3 minutes to let the palm oil blend into the stock.
Add crayfish, pepper, and seasoning cubes. Stir well.
Add washed periwinkle and smoked fish if using. Stir and allow it to cook together for another 5 minutes.
Stir in the water leaves. Water leaves release a lot of moisture, so you don’t need to add extra water.
Cook for about 5-7 minutes until the leaves wilt and the soup reduces slightly.
Finally, add the pounded Afang leaves. Stir properly to combine with the rest of the soup.
Cook on low heat for another 5-7 minutes. Taste and adjust seasoning if necessary.
Ensure the soup is thick and well-oiled. Afang soup is not watery.
Once satisfied with the consistency, turn off the heat.
If water leaves are unavailable, spinach is a good substitute but may require less cooking time.
Pounding or blending the Afang leaves helps release their flavor and makes them easier to incorporate into the soup.
Adjust the quantity of palm oil based on your preference for a richer or lighter soup.
For a spicier soup, increase the amount of scotch bonnet or dry pepper.
Ensure the periwinkle is thoroughly washed to remove any sand or dirt before adding to the soup.
Can I use spinach instead of water leaves?
Yes, spinach is a great substitute for water leaves, but it may require less cooking time as it wilts faster.
What can I serve with Afang Soup?
Afang Soup pairs well with traditional Nigerian swallows like Eba, Pounded Yam, Fufu, Semovita, or Wheat Meal.
Can I make Afang Soup without periwinkle?
Yes, periwinkle is optional and can be omitted if unavailable or if you prefer not to use it.
How do I ensure the soup is not watery?
Cook the soup on low heat and allow the water leaves to release their moisture. Avoid adding extra water unless necessary.
Can I use dried Afang leaves instead of fresh ones?
Yes, dried Afang leaves can be used, but they should be soaked in warm water and blended or pounded before use.
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