How to Make Afang Soup

Afang Soup is a nutritious dish that is served mostly in the Southern and Eastern part of Nigeria. This soup is typically associated with the Efik tribe in Nigeria amongst other dishes like; Edikang Ikong, Afia efere, Efere Abak etc. The people of the Efik tribe are located mainly in Cross River State and Akwa-Ibom State.

Afang has an earthy flavour that people either really love or detest. In my experience, some other tribes that have tried to cook afang always try to cook it a little longer than recommended to get rid of the earthy flavour a little bit.

Other cultures within Nigeria and Africa in general also indulge in this delicious dish but call it different names. For example, the Igbos in Nigeria call it Okazi soup, 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. A suggested ratio of waterleaf to afang is 3:1 or you can increase the afang ratio if you prefer the earthier flavour.  Hope you enjoy my version of Afang Soup.

Recipe for Afang Soup

Ingredients

1 cup of Afang leaves – Shredded and Pounded

A small bundle of Shredded Water leaves (Substitute – Spinach)

10 medium pieces of Beef

7 medium pieces of Shaki (beef tripe)

7 medium pieces Kpomo (Cow Skin)

1 small piece of Dry Fish

A small piece of stockfish

4 pieces of snail (optional)

1 cup of dressed periwinkle (if you have access to them)

A Cup of Jumbo Prawns (optional)

A handful of Crayfish pieces

1 cooking spoon of Dry blended crayfish powder

2 piece of yellow pepper(optional)

Seasoning cubes

1 teaspoon of chilli powder

2 cooking spoons of palm oil (add more if you desire)

Salt to taste

Method

Wash the beef, shaki, stockfish, snail, periwinkle and kpomo and place in a pot to boil with salt, chilli powder and seasoning cubes. Check on each item and if anyone becomes soft quicker than the others, take it out till the others are softer then pour them back in the pot.

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.

In a bowl, wash dry fish and and the crayfish pieces and add to the pot allow to boil for 5 minutes

Add the blended dry crayfish, shrimp if you have and more seasoning if necessary.

Pour in the palm oil to the stock and allow to simmer for 2 minutes.

Add the water leaf or spinach and allow to cook for a minute then add the pounded Afang leaves and stir in.

Take it off the heat and allow the steam from the soup cook the vegetables.

NB: Remember the secret is to have the vegetables fresh tasting so do not leave it on the stove to overcook the vegetables.

Serve with Pounded yam, Eba (Garri or Cassava flakes), Fufu or Semovita.