Afang soup is a traditional Nigerian soup that hails from the southern regions.
This nutritious and richly flavored soup is made with a combination of Afang (wild spinach) and waterleaf, along with various meats, fish, and spices.
Afang soup is often enjoyed with fufu, eba, or pounded yam, making it a favorite dish for special occasions and everyday meals alike.
Ingredients:
- 2 cups Afang leaves (dried or fresh, finely chopped)
- 4 cups waterleaf (finely chopped)
- 500g assorted meats (beef, goat meat, tripe, etc.)
- 200g stockfish (pre-soaked)
- 200g dried fish
- 1 large onion (finely chopped)
- 2 tablespoons ground crayfish
- 2-3 scotch bonnet peppers (to taste, finely chopped)
- 1 cup palm oil
- 3-4 cups meat stock (from cooking the meats)
- Salt and seasoning cubes to taste
Instructions:
1. Prepare the Meats and Fish:
- Start by washing and seasoning the assorted meats with salt, seasoning cubes, and half of the chopped onions.
- In a large pot, add enough water to cover the meats and cook them over medium heat until they are tender. This usually takes about 45 minutes to an hour, depending on the type of meat.
- Add the pre-soaked stockfish and dried fish to the pot in the last 15 minutes of cooking. Allow them to cook together with the meats to absorb the flavors.
2. Prepare the Afang and Waterleaf:
- If using dried Afang leaves, soak them in warm water for a few minutes to soften them, then drain thoroughly. If using fresh Afang leaves, simply chop them finely.
- Rinse the waterleaf thoroughly and chop it finely as well.
3. Cook the Afang Soup Base:
- In a large pot, heat the palm oil over medium heat. Once the oil is hot, add the remaining chopped onions and sauté until they become translucent.
- Add the chopped scotch bonnet peppers and ground crayfish, stirring well to combine. Cook for a few minutes until the peppers and crayfish release their aroma.
- Add the waterleaf to the pot, stirring continuously to prevent it from sticking. The waterleaf will release some moisture, which will help in cooking the soup.
4. Add the Afang Leaves:
- Once the waterleaf has wilted slightly, add the chopped Afang leaves to the pot. Stir well to combine the leaves with the waterleaf mixture.
- Pour in the cooked meats, fish, along with the meat stock. Stir everything together, ensuring that the Afang leaves are well incorporated into the soup.
5. Simmer and Season:
- Allow the soup to simmer on low heat for about 10-15 minutes, stirring occasionally to prevent burning.
- Add the ground ogiri if using, and adjust the seasoning with salt and additional seasoning cubes as needed.
- If the soup is too thick, you can add a bit more water or meat stock to reach your desired consistency.
6. Final Adjustments:
- Taste the soup and make any final adjustments to the seasoning. The Afang soup should be rich, flavorful, and well-balanced with the right amount of oil and spices.
7. Serve the Afang Soup:
- Once the Afang soup is ready, remove it from the heat. Serve it hot with your favorite swallow such as fufu, eba, pounded yam.
- Enjoy the savory and nutrient-packed flavors of this traditional Nigerian dish, perfect for a wholesome and satisfying meal.
Tips for the Perfect Afang Soup:
- Vegetable Preparation: Properly chopping the Afang and waterleaf is crucial for the texture of the soup. The leaves should be finely chopped to blend well into the soup.
- Meat Varieties: Afang soup can be made with a variety of meats and seafood. You can add snails, cow skin (kpomo), or even shrimp for extra flavor.
- Consistency: Afang soup should be thick and hearty, but you can adjust the thickness by adding more or less water or stock as needed.
Afang soup is not just a meal but a celebration of Nigerian culinary heritage.
With its rich flavors and nutritional benefits, this soup is a must-try for anyone looking to explore the diverse and delicious world of Nigerian cuisine. Enjoy!
