Afang Soup (Afang)
Overview
Afang soup is a rich vegetable soup from the Efik and Ibibio peoples of south-eastern Nigeria. Its base is a large amount of finely sliced afang, a wild leafy vine, combined with waterleaf, which softens and gives the soup a smooth texture. The greens are cooked with beef or goat meat, stockfish, dried fish or crayfish, periwinkles and palm oil, seasoned with chilli and stock. The soup is thick, earthy and nutritious, and it is eaten with fufu, pounded yam or garri.
Pictures
History
Afang soup is a pride of Akwa Ibom and Cross River states, where cooking with abundant leafy greens is central to local food culture. It is served at weddings, festivals and family meals, and it has become popular in other parts of Nigeria and among the Nigerian diaspora. Recipes are handed down through families, and good afang soup is a mark of a skilled cook.
Main ingredients
Afang leaves, waterleaf, beef or goat, stockfish, periwinkles, palm oil. The soup is built on meat stock and palm oil and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~90 min
Ingredients
- 300 g afang leaves, sliced and ground
- 500 g waterleaf or spinach
- 500 g beef or goat
- 1 piece stockfish, ground crayfish
- 150 ml palm oil
- chilli, salt
Allergens: Contains: Crustaceans, Fish, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Boil the meat and stockfish with seasoning until tender, keeping little liquid.
- Add palm oil, crayfish and chilli.
- Add the waterleaf and cook for 5 minutes.
- Stir in the afang, cook for 3 minutes and serve with fufu.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.