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
- I hot chille pepper
- 1 pound meat, cleaned and cut into bite-sized pieces
- I chopped onion
- Pieces of dried fish
- Several periwinkles
- 2 pounds of afang leaves (cleaned ) pounded with a mortal and pestle
- I cup of dried prawn
- 1 cup of red palm oil
- 1 pound of waterleaf washed and cut into pieces
2 cooking pots
Method of Preparation
- Season and boil your meat with onions, thyme, Maggie and salt (Keep the meat stock)
- Get a clean pot
- Wash and clean your stockfish properly and boil, then add the already seasoned and boiled meat and cook for 5 minutes
- Add onion and chillie pepper, reduce the heat and cover to simmer
- In a separate pot, bring a few cups of lightly salted water to a boil
- Place the periwinkles (snail) in the boiling water, cover and cook for 5 minutes
- Remove snails from water, use a small fork to remove the snails from their shells
- Rinse the snail meat in cool water
- Drain and sprinkle the snail with lemon juice
- Add the properly cleaned dried fish, periwinkles and waterleaf to the pot of stockfish
- Cover and allow it to simmer for about several minutes
- Pound the afang leaves with mortar
- Add the pounded afang leaves with crushed dried prawns
- Add palm oil and simmer for about 5 minutes till the leaves are completely soft and tender.
- Congrats, afang soup is now ready for consumption
- Serve hot with pounded yam, fufu or eba.