How To Cook The Delicious Nigerian Afang Soup Recipe
The Nigerian Afang Soup, like the Edikang Ikong
soup, is native to the Efiks, people of Akwa
Ibom and Cross River states of Nigeria but
enjoyed by all Nigerians. It is also very
nutritious as the soup consists mainly of
vegetables. Afang Soup is prepared with a
generous quantity of Water leaves and the wild
herbal Okazi leaves
How to Cook Afang Soup
The Nigerian Afang Soup should not be
confused with the Okazi Soup native to the
people of Imo and Abia States of Nigeria. While
Afang soup is prepared with basically
vegetables, Okazi Soup is simply the Nigerian
Egusi Soup cooked with thinly sliced Okazi
leaves.
Ingredients for Afang Soup
400g sliced Okazi/Afang leaves | about 4
handfuls
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes
Notes on the ingredients
1. Great alternative to water leaves is Lamb's
Lettuce, known as Canonigos in Spanish.
2. Yes, you need that much palm oil.
Before you cook the Nigerian Afang Soup
1. Wash, drain and slice the water leaves into
tiny pieces. Grind or pound the sliced Okazi
leaves. In Nigerian markets, the sellers of
these sliced Okazi leaves have a machine
for grinding it. You can also grind it with
your blender with a small quantity of water.
Take a look at the ground Okazi leaves .
2. Grind your pepper and crayfish and cut the
onions into tiny pieces.
Cooking Directions
1. Boil the beef and Kanda with the diced
onions and stock cubes in a very small
quantity of water. When done, add the dry
fish and cook for about 5 more minutes.
2. Now add the palm oil, crayfish and pepper.
Once it starts boiling, add the afang (okazi)
leaves, water leaves and periwinkle. When
the okazi leaves have softened and the
water has dried up a bit, add salt to taste
and leave to simmer for about 5 minutes.
The Afang soup is ready!
Serve with Garri (Eba) , Semolina Fufu , Amala,
Cassava Fufu or Pounded Yam
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