Do you want to satisfy your craving with a plate of delicious Afang soup? Or maybe you’re looking for a simple recipe to add to your list of flavorful Nigerian soups. Well, you’re lucky because Afang soup is the perfect choice! This guide will help you make a tasty and traditional Afang soup at home. It includes helpful tips and substitutions.
Ingredients for Afang Soup
- Proteins and Seafood For Afang Soup
- 4 cups Chicken or Beef Stock
- 2 lbs Cooked Meat (beef, goat, chicken – your choice)
- 1 piece Stockfish (optional)
- ½ cup Dried Fish
- 1 cup Cooked Periwinkle (shelled or unshelled)
- Soup Condiments:
- ½ cup Palm Oil
- 2 cups Chopped Waterleaf
- 2 cups Blended Okazi (Afang) Leaves (see blending tips)
- 1 cup Ground Crayfish
- Seasonings:
- Salt and Pepper to taste
- 1 tsp Bouillon Cube (optional)
- Additional Seasonings (optional – listed below)
Step-by-Step Afang Soup recipe
- Prepare the Base: In a large pot, combine stock, cooked meat, and stockfish (if using). Season with salt, and pepper, and bring to a boil. Reduce heat, and simmer for 15 minutes.
- Add the Seafood: Add dried fish and periwinkle to the pot. Simmer for another 10 minutes.
- Incorporate Richness: Stir in palm oil. Let it simmer for 5 minutes, allowing the flavors to meld.
- Greens for Texture: Add chopped waterleaf and cook until slightly wilted.
- Prepare the Okazi Leaves: Wash Okazi leaves thoroughly. Blend with a little water until smooth. Alternatively, follow the “Can I Blend My Afang?” section for detailed blending instructions.
- Flavor Boost: Add ground crayfish and blended Okazi leaves into the pot. Stir well and simmer for 5 minutes.
- Final Touches: Taste and adjust seasonings with salt, pepper, and bouillon cube (optional). You can also add spices like chopped utazi leaves, or a little chopped scotch bonnet pepper for a kick.
- Serve Immediately: Enjoy your Afang soup hot with Fufu, Gari, or Pounded Yam.
Tips
- Blending Okazi Leaves: Okazi leaves are tough and require special handling. Blending them with a little water creates a smoother texture for the soup.
- Spice Level: Adjust the amount of pepper to your preference.
- Optional Seasonings: Explore adding chopped utazi leaves for an extra depth of flavor, or a bit of chopped scotch bonnet pepper for a spicy kick.
What is Afang Soup?
Afang soup, also known as Okazi soup, is a traditional Nigerian dish originating from the Efik and Ibibio people of the southeastern region.
What is the English name for Afang leaves?
Afang is a dark green leafy vegetable used in various cuisines in certain regions of Africa, Asia, and South America. In English, it is known as “wild spinach,” and its botanical name is Gnetum africanum. It is a great source of protein, iron, vitamins and minerals, it is good for skin, hair and bones. Though not as sweet nor as juicy as common spinach.
Key Ingredients:
- Okazi (Afang) Leaves The star of the show! These dark green, leafy greens provide a unique texture and flavor.
- Waterleaf: Balances the toughness of Okazi leaves and adds a vibrant green color.
- Meat and Seafood: Various portions of meat (beef, goat, chicken) and fish (stockfish, dry fish) are commonly used for a rich and savory base.
- Periwinkle: These small shellfish add a unique taste and texture.
- Crayfish: Ground crayfish enhances the depth of flavor.
- Palm Oil: Essential for the characteristic red color and rich taste of Afang soup.
- Seasonings: salt, pepper, and other spices to taste.
Afang vs. Edikaikong Soup
Both are popular Nigerian soups, but with some key differences:
- Texture: Afang has a more fibrous texture due to the Okazi leaves. Edikaikong has a smoother texture than the Ugu leaves.
- The taste and flavors of a dish can vary depending on the specific leaves, additional ingredients, and the chef’s expertise.
Read On: Ogbono soup benefits, ingredients and step-by-step recipe
Enjoy Afang Soup!
This recipe offers a delicious and authentic introduction to Afang soup. So, ditch the ordinary and explore the unique flavors of Nigeria!
Leave a Comment: Share your experience making Afang soup in the comments below!
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