Afang Soup is another Nigerian soup native to Cross river state people. Like Edikang ikong (recipe HERE), it is a two vegetable soup. Afang soup is cooked with waterleaves and Okazi leaves. It is nutritious, rich in vegetable and protein.
I have wanted to put this recipe on the blog for a while now but wasn’t able to get Okazi leaves so you can imagine my pleasure when I bumped into Okazi leaves in my local food store! my plans on making efo riro quickly diverted to making Afang soup and my sister did Oliver twist on the soup..lol. Yes Afang soup is that delicious and if you haven’t eaten it before, do so and be the judge yourself. For now, cook with me:
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
3-4 pieces scotch bonnet (rodo)
3-4 maggi cubes
4 cups Okazi leaves
2 cups waterleaves or spinach
1-2 cups Palmoil
1) Blend the scotch bonnets with half of the onions.
2) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.
3) Boil the offals ( shaki, ponmo,etc) seperately and set aside.
4) Boil the beef with 1 maggi cube, the remaining half of the chopped onion and salt.
Remember K’s Cuisine tip not add water to the beef. Beef brings out water when boiling. Just steaming on low heat and watch the meat bring out water.
5) While beef is boiling, soak the Okazi leaves in hot water for few minutes to soften.
6) Pound or blend the soaked Afang leaves.
You can use blender or food processor or mortar and pestle. I used blender.
7) When beef is tender there will be stock in the pot from the beef. Add the assorted meat, smoked fish and dried prawns. Cover and leave to cook for 5 minutes.
Tip: If stock is too much in the meat after boiling, take out some of it.
Add Pepper, palmoil and crayfish and leave to cook for another 5 minutes.
9) Add the periwinkle and/or snail then add the waterleaves and leave to cook for 2 minutes on medium heat. The waterleaves will emanate fluid into the soup but don’t be alarmed as Okazi will soak most up.
I didn’t use Periwinkles on this occasion as I had none available
10) Add the Afang leaves, grounded crayfish and adjust for salt to taste.
The Afang leaves takes up some of the fluid and the soup has minimal liquid at this stage.
11) Leave soup to simmer for 6 minutes.
Don’t be alarmed if your soup turns dark this is due to Okazi leaves as its a dark green vegetable.
That is Afang Soup cooked.
Enjoy with any swallow of choice such as Eba, Semo, Amala (HERE
) or Pounded yam (HERE
Yummy Yummy Afang Soup. Efik people, I salute 🙂
You can substitute waterleaves with spinach or watercress but to make this Afang soup you have to use Okazi leaves.
That’s it today people. Till my next post, eat well and live well.
“Let food be thy medicine and medicine be thy food”- Hippocrates