How to Make Afang Soup (Okazil) , Step by Step Guide

Afang soup is another Nigerian soup that is loved by most Nigerians because of its great and rich taste. It is a type of soup that is native to the Efik natives of River state.

It is a traditional Nigerian stew that is made from the leaves of a forest plant called Cnetum Africanum. It is also referred to as Okazil soup.

Ingredients for Afang Soup

1. I hot chille pepper
2. 1 pound meat, cleaned and cut into bite-sized pieces
3. I chopped onion
4. Pieces of dried fish                                                                    
5. Several periwinkles
6. 2 pounds of afang leaves (cleaned ) pounded with a mortal and pestle
7.  I cup of dried prawn
8. Stockfish
9. 1 cup of red palm oil
10. 1 pound of waterleaf washed and cut into pieces

Materials Needed

2 cooking pots

Water

Fork

Method of Preparation

1. Season and boil your meat with onions, thyme, Maggie and salt (Keep the meat stock)
2. Get a clean pot
3. Wash and clean your stockfish properly and boil, then add the already seasoned and boiled meat and cook for 5 minutes
4. Add onion and chillie pepper, reduce the heat and cover to simmer
5. In a separate pot, bring a few cups of lightly salted water to a boil
6. Place the periwinkles (snail) in the boiling water, cover and cook for 5 minutes
7. Remove snails from water, use a small fork to remove the snails from their shells
8. Rinse the snail meat in cool water
9. Drain and sprinkle the snail with lemon juice
10. Add the properly cleaned dried fish, periwinkles and waterleaf to the pot of stockfish
11. Cover and allow it to simmer for about several minutes
12. Pound the afang leaves with mortar
13. Add the pounded afang leaves with crushed dried prawns
14. Add palm oil and simmer for about 5 minutes till the leaves are completely soft and tender.
15. Congrats, afang soup is now ready for consumption
16. Serve hot with pounded yam, fufu or eba.

ENJOY!!!