Afang Soup: The Delicious Calabar Soup That You Must Eat
Undoubtedly, afang soup is a tasty, nutritious Nigerian soup that is very commonly served in the southern part of the country. This soup is typically associated with the native of Ibibio in Akwa Ibom and Efiks in Cross river states.
This delicious soup has a slight bitter taste and is usually prepared with a combination of vegetables (Afang leaves and water leaves), assorted seafood/fish, meat and spices. The afang soup is one of the richest and somewhat has medicinal value.
Other cultures within Nigeria and Africa in general also indulge in this delicious dish but call it different names. For example, the Igbos call it Ukazi soup (Okazi), Cameroonians call it Eru and other countries like Angola and Gabon also enjoy this soup but unfortunately; I am not sure what names they call it. Hope you enjoy my version of afang Soup.
For those of you who have not tasted this soup and may want to try your hand out to cook it, this article is for you. This post will walk you through (step by step) on how to cook the soup.
Afang Soup Ingredients
– 200 gr beef or assorted meat (cow skin, shaki(tripe), etc)
– 20 gr Smoked fish
– Stock fish (optional)
– 1 handful Shelled Periwinkle (optional because some people don’t like periwinkles)
– 2 tablespoonful ground crayfish
– 500g afang leaves (same as okazi/ukazi leaves)
(You can use the dry or fresh leaves)
– 1kg Water leaves (or lamb lettuce or Spinach as an alternative if you live outside Africa)
– 500 ml Palm oil
– 2 Stock cubes (maggi/knorr/onga or any one you have)
– Fresh pepper (scotch bonnet/atarodo) or ground dried pepper(to taste)
– Salt to taste
Method to prepare Afang Soup
Shred and Pound the afang leaves till a smooth mashed texture is achieved. You may wish to chop the yellow pepper and pound with the afang once it is almost ready. (Side note: if you do not have a mortar and pestle, you can improvise by placing the shredded afang leaves in a blender with a little water and blend for 20 seconds. It may not come out as mashed as the pounded version)
– Wash the water leaves or spinach and shred and set aside.
– Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste. Cook until it tenders.
– Then clean the dried fish in hot water remove the bones and add the fish to the pot of cooked meat.
– Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot.
– Mix well and then add periwinkles (if you are using any).
– Cover the pot and leave to boil for about 10 minutes.
– After 10 minutes, add the afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves.
– Add the water leaf or spinach and immediately add the pounded afang leaves and stir in.
– Take it off the heat and allow the steam from the soup cook the vegetables.
Remember the secret is to have the vegetables fresh tasting so do not leave it on the stove to overcook the vegetables.
Afang soup is usually served hot with Eba, Pounded Yam, Fufu, Semolina, Amala, Wheat meal, Tuwo Masara or any Nigerian Bolus meal.
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