Afang Soup
Photo: Aderiqueza, CC BY-SA 4.0
Afang soup is a Nigerian vegetable soup from the Efik people, built on a generous amount of waterleaf and the ground leaves of okazi. The leaves cook down into a thick, dark green base that carries beef, kanda, dryfish, crayfish and periwinkles. Cooking the meats in very little water leaves a concentrated stock for the palm oil and greens. It is close kin to edikang ikong, and cooks across Nigeria.
Instructions
Break the soaked and deboned dryfish into small pieces and set it aside.
Put the kanda in a pot first, since it is the toughest, then add the beef, diced onion and bouillon cubes with only a very small amount of water. Boil until the meats are cooked.
Add the fish pieces, ground pepper and crayfish. Keep cooking until very little liquid remains in the pot.
Lift the meat and fish out into a bowl, leaving the stock behind in the pot.
Stir the palm oil into the stock, add the chopped waterleaf, and cook on medium heat for about 3 minutes without stirring.
Add the ground afang leaves and the periwinkles, then season with salt to taste. Simmer until the vegetables are soft and mushy.
Return the meat and fish to the pot, stir well, and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
.jpg){kind=link}