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Afang Soup

Name: Afang Soup
Total time: 1 h
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 3 cups finely sliced afang (okazi) leaves, pounded; 3 cups chopped waterleaf; 1/2 cup palm oil; 500g assorted beef and ponmo, pre-boiled; 150g smoked fish, 100g stockfish; 200g periwinkles; 2 tbsp ground crayfish, 2 scotch bonnets, stock cubes, salt

Ibibio/Efik soup of finely sliced afang (okazi) leaves loosened with waterleaf, palm oil, periwinkles and assorted meats.

Photo: Yemisi Ogbe · CC BY-SA 4.0 · via Wikimedia Commons

1h 6 servings Medium

Ingredients

3 cups finely sliced afang (okazi) leaves, pounded
3 cups chopped waterleaf
1/2 cup palm oil
500g assorted beef and ponmo, pre-boiled
150g smoked fish, 100g stockfish
200g periwinkles
2 tbsp ground crayfish, 2 scotch bonnets, stock cubes, salt

Method

Step 1 of 425%

In a pot, combine meats, stockfish, smoked fish and blended pepper with stock; simmer 5 minutes.

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1
In a pot, combine meats, stockfish, smoked fish and blended pepper with stock; simmer 5 minutes.
2
Add palm oil, crayfish, periwinkles and stock cubes; cook 5 minutes.
3
Add waterleaf first, cook 3 minutes to release water, then stir in pounded afang.
4
Simmer uncovered 5 minutes to thicken, season and serve with eba, fufu or pounded yam.