A traditional Nigerian soup made with afang leaves, water leaves, and a variety of meats and seafood.
Prep Time
30min
Cook Time
30min
Total Time
1hr
Ingredients
3 Servings
(1 serving = 1 bowl)
- 6piecemeat
- 1piecestock fish
- 1piecedried fish
- 3tbsppalm oil
- 1bundleafang leaves
- 1cupperiwinkles
- 1pieceonion
- 4piecesnails
- 5piececow skin (kpomo)
- 1bundlewater leaves
- 1dashsalt
- 1dashpepper
- 1dashcrayfish
Prep Time
30min
Cook Time
30min
Total Time
1hr
How to make Afang Soup
Season and boil the meat, cow skin, dried fish, periwinkles, and stockfish until tender.
Chop the water leaves. In a pot, add ground pepper, seasoning cubes, and crayfish. After a few minutes, add the water leaves, cover, and allow it to boil for 20 minutes.
Pound the afang leaves very well.
Add the seasoned meat and some water to the pot.
Add more water and palm oil for an appetizing look.
Allow it to simmer for 12 minutes and then remove from heat.
Serve with garri, fufu, or semovita.
Note:Cook the snails separately.
Tips & Tricks
Ensure the afang leaves are pounded very well to release their flavor.
Adjust the amount of pepper to suit your taste.
chefadora
© 2024 Chefadora Pty Ltd, All Rights Reserved