Afang Soup “Efik” is a tasty Nigerian soup….confam!!!
It is most popular in Cross river….Akwa ibom side of Nigeria. The Ibos call it “Ofe okazi” with a slight twist to it. The major ingredient is the wild spinach leaf (Afang leaf) – tough and tasteless.
NUTRITIONAL FACTS: Afang is a rich source of protein! You can’t go wrong especially with all the starch we eat. Afang has essential and non-essential amino acids. It also has an anti-inflammatory, anti-carcinogenic, and antioxidant properties.
- 450g Afang “Okazi” leaves (4 Handfuls), Sliced thinly
- A Full clove of Water leaves
- 400g Periwinkles – Optional
- 400g Red Beef
- Assorted meat: Sharki”Tripe”, Pomo
- 2 Fresh scotch bonnet pepper (Yellow or red ”ata rodo”)
- 2 Seasoning cubes
- 1 Small Stock fish part
- 1 small dry fish – optional
- 1 cooking spoon crayfish
- 1 cup Palm oil
- Salt to taste
1) First, you have to choose between grinding or pounding the leaves. If you want to pound, then wash and place the leaves in a mortar and pound with a pestle until it breaks up.
2) You can also grind the leaves with a little bit of crayfish. Then, set it all aside.
3) Wash the periwinkles thoroughly. Then rinse clean and set aside.
– Wash the Beef, Stockfish, Dryfish, Shaki, and Pomo; next, place in a small pot.
– Add the seasoning cubes, Salt and pepper.
– Add a little water, just enough to cover the contents of the pot; then, cook for about 15 mins till tender.
– At this point, add more water into the cooked meat. This would serve as a base for the soup.
– Once the stock starts to boil, Simply add the palmoil and mix.
– Leave to cook for about 15 mins until the stock is less and the soup thickens.
– Now, you can now add the Crayfish and Periwinkles; then, Leave for 5 minutes.
– Add the ground Afang. Leave to cook further for 5 mins.
– Add the chopped water-leaves. Leave to cook further for 5 mins. Make sure the liquid in the pot is very little before adding water leaves.
– The soup is ready. Turn off the stove.
Enjoy and Serve with your favorite swallow: Eba, Fufu, pounded yam, Semolina e.t.c.