Afanng Soup
Afang soup is a traditional Nigerian dish, particularly popular among the Efik and Ibibio people of Cross River and Akwa Ibom states. It's a rich, nutritious, and flavorful soup primarily made from Afang leaves (also known as bush mango leaves) and waterleaf. The soup is often prepared with various proteins such as meat, fish, and sometimes snails, and it is commonly served with a starchy side like fufu or pounded yam. The dish is celebrated for its vibrant green colour and thick consistency, making it a hearty meal that's both satisfying and packed with vitamins. The preparation typically involves sautéing the leaves with the proteins and spices, creating a deliciously aromatic dish.
Equipment
- 1 Cooking Pot big enough to contain the soup
Ingredients
- 15 cups sliced fresh waterleaves
- 1/2 cup ground crayfish
- 3 cups ground fresh Ukazi leaves
- 3 cubes of knorr (sweetener)
- 1 stockfish head (medium size)
- 2 medium-sized dried or roasted fish
- 1.5 cups of palm oil
- 1 cup of Periwinkles optional
- snails optional
- Salt and Pepper to taste
- 6 Red fresh pepper
- 2 kg Assorted meat
Instructions
- Grind the ukazi leaves, act as the thickener for this soup.
- Season the meat with a half cup of sliced onions, salt, two seasoning cubes and other spices of choice.
- Slice the water leaves and set aside in a sieve so excess water will drain away.
- Add the palm oil, crayfish and stir all together. Add one seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
- Add the water-leaves; allow to simmer for 6 minutes while you stir continuously.
- Add the ground ukazi leaves. Stir all together, cover the pot and allow another 5 minutes, stirring every 2 minutes.
- and you are done with a delicious afang soup.
- Serve with eba, fufu or pounded yam
Notes
Feel free to customise the soup by adding other ingredients like snails, mushrooms, or other local spices to suit your taste.