Here’s a detailed guide to Afang Soup 🇳🇬—a rich and hearty vegetable soup from Southern Nigeria, especially popular among the Efik and Ibibio people. It’s packed with leafy greens, meat, and seafood.
Ingredients (Serves 4–6)
Vegetables
- 2 cups afang leaves (okazi), finely chopped or shredded
- 2 cups waterleaf or substitute with spinach (blanched and chopped)
Protein & Meat
- 300 g assorted meat (beef, goat, or chicken), cut into bite-sized pieces
- 200 g stockfish or dried fish, soaked and deboned
- 100 g periwinkle (optional)
Others
- 1 cup palm oil
- 1 onion, chopped
- 2–3 tbsp ground crayfish
- 2–3 scotch bonnet peppers (ata rodo), blended
- 2–3 stock cubes (or bouillon)
- Salt to taste
Instructions
1. Prepare the Meat & Fish
- Boil assorted meat in a pot with a little salt and chopped onion until tender.
- Add stockfish and simmer for 10–15 minutes.
2. Prepare the Vegetables
- Wash and shred Afang leaves finely.
- Blanch waterleaf (or spinach) briefly, then drain and set aside.
3. Cook the Soup
- Heat palm oil in a pot.
- Sauté blended peppers and remaining onion for 3–5 minutes.
- Add cooked meat, stockfish, and periwinkle (if using).
- Stir in ground crayfish.
4. Add Vegetables
- Mix in waterleaf first.
- Then stir in Afang leaves.
- Cook for 5–7 minutes, stirring occasionally.
5. Final Seasoning
- Add salt and stock cubes to taste.
- The soup should be thick but not watery.
6. Serve
- Traditionally eaten with swallows such as fufu, eba, or pounded yam.
✅ Tips
- Afang leaves are very fibrous, so chop finely for a better texture.
- Waterleaf or spinach adds moisture; avoid overcooking to keep some crunch.
- Add smoked fish or stockfish for authentic flavor.
If you want, I can also give you a step-by-step “full traditional Afang soup recipe with assorted meats and seafood”—like how it’s served at Nigerian feasts.
Do you want me to do that?
