Nigerian Afang Soup Recipe/

Afang soup is a delicious and popular Nigerian dish, especially among the Efik and Ibibio people of the Cross River and Akwa Ibom states. It’s made with Afang leaves (a variety of wild spinach) and is often cooked with meat, fish, and seasoning for added flavor. Here’s a recipe to make this tasty dish.

Ingredients:

For the Soup:

• Afang leaves (about 2 cups, finely chopped) – These are wild spinach leaves that are the main ingredient for the soup. You can find them in African or international grocery stores, or substitute with spinach if unavailable.
• Waterleaf (about 2 cups, chopped) – This is a tender leafy green, often used in Nigerian soups.
• Goat meat (300g), or beef or chicken – cut into pieces
• Stockfish (optional)
• Dried fish (optional)
• Periwinkle (optional)
• Palm oil (1/2 cup)
• Ground crayfish (2 tablespoons)
• Ground pepper (1-2 teaspoons, adjust to your spice preference)
• Seasoning cubes (2 or 3, or as desired)
• Salt (to taste)
• Ground pepper (fresh or dry, to taste)
• Water or broth (as needed to adjust consistency)

Instructions:

1. Prepare the Meat and Fish:
   • Wash the goat meat, beef, or chicken, then season with salt, seasoning cubes, and some ground pepper. You can also add onions or garlic for extra flavor.
   • Cook the meat in a pot with some water until tender. If you’re using dried fish and stockfish, add them in with the meat to soften. This could take about 40 minutes depending on the type of meat.
   • Once the meat is cooked, remove it from the pot and set aside. Use the broth to cook the soup base.
2. Prepare the Vegetables:
   • Wash and chop the Afang and Waterleaf. If the Afang leaves are not already finely chopped, cut them into tiny pieces, as they’re very thick. The waterleaf will release some liquid, so be careful not to add too much water.
3. Start Cooking the Soup:
   • In a separate pot, heat up the palm oil on medium heat. When hot, add the ground crayfish and stir to combine. Cook for about 2-3 minutes.
   • Add the cooked meat (with or without its broth) to the pot. Stir, allowing the ingredients to cook together for 5 minutes to mix the flavors.
4. Add the Vegetables:
   • First, add the waterleaf to the pot, stirring it in. Allow it to cook for 5 minutes, as it wilts quickly.
   • Next, add the Afang leaves to the pot and stir it in. The Afang leaves do not need to be cooked for too long, so cook for about 3-5 minutes until the soup thickens. You can adjust the consistency of the soup by adding some of the meat stock if needed.
   • Season the soup to taste with additional salt, ground pepper, and seasoning cubes as needed. You can also add some water or more stock if you like a thinner soup.
5. Final Touches:
   • Stir the soup to mix the flavors and let it simmer for an additional 5 minutes, making sure all the ingredients are properly incorporated and heated through.
   • Taste and adjust the seasoning as desired.
6. Serve:
   • Your Afang soup is ready to be served with a side of your choice of starch such as pounded yam, fufu, garri, or semovita.

Enjoy this nutritious and delicious Nigerian delicacy!