Afang Soup

To make Afang Soup, start by seasoning and boiling your choice of meats, cow skin, dried fish, periwinkles, and stockfish until tender. Chop the water leaves and set aside. In a pot, combine ground pepper, seasoning cubes, and crayfish, then add the water leaves and let it boil for about 20 minutes. Pound the afang leaves thoroughly, then add the seasoned meat and some water to the pot. Incorporate more water and palm oil for a rich flavor and appealing color. Allow the soup to simmer for 12 minutes before removing it from heat. Serve it hot with garri, fufu, or semovita.

Yes, Afang Soup is naturally gluten-free as it primarily consists of meats, seafood, and vegetables. However, be cautious with the side dishes; opt for gluten-free options like fufu made from cassava or garri instead of wheat-based products.

If you can't find afang leaves, you can substitute them with spinach or kale. While the flavor will differ slightly, these greens can provide a similar texture and nutritional value. Just ensure to pound them well before adding to the soup.

To store leftover Afang Soup, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. When reheating, ensure it is heated thoroughly to maintain its flavor and safety.

Afang Soup pairs wonderfully with traditional Nigerian side dishes like garri, fufu, or semovita. You can also serve it with rice for a different twist. The rich flavors of the soup complement starchy sides beautifully, making for a hearty meal.