A traditional Nigerian soup made with Afang leaves, waterleaf, assorted meats, and seafood.
A traditional Nigerian soup made with Afang leaves, waterleaf, assorted meats, and seafood.
Ingredients
Main Ingredients
- Sliced fresh waterleaves
- Ground crayfish
- Grinded fresh afang leaves
- Knorr cubes
- Stockfish head (medium size)
- Medium-sized dried or roasted fish
- Palm oil
- Periwinkles
- Assorted meat
- Red fresh pepper
- snails (optional)
- salt and pepper to taste
How to make Afang Soup
Preparation
Pick, wash, slice and grind the afang leaves
Season the meat with sliced onions, salt, two seasoning cubes, and other spices of choice.
Slice the waterleaves and set aside in a sieve to drain excess water.
Cooking
Wash the stockfish and dried fish, then add them to the cooking meat. Cook until they are soft.
Add some palm oil and crayfish and remain some for the final cooking, then stir
Add one seasoning cube, ground pepper, snails, and salt to taste. Allow to cook for 3-5 minutes.
Add the waterleaves and allow to simmer for 6 minutes, stirring continuously.
Add the grounded afang leaves, stir together, cover the pot, and allow to cook for 5 minutes.
Now add the remaining palm oil and crayfish, stir and bring it down
Tips & Tricks
Serve with eba or fufu for a complete meal.
Serve while fresh
Don't add too much pepper to the soup mbok
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