Nigerian Afang Soup by Lilian Nke

Afang soup is a tasty, nutritious Nigerian soup, native to the
Efiks/Ibibios (Akwa Ibom & Cross river states).

This delicious soup has a slight bitter taste and is usually prepared with a combination of vegetables (Afang leaves and water leaves), assorted seafood/fish, meat and spices .

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 200 g beef or assorted meat(cow skin, shaki(tripe), etc)
 20 g Smoked fish
 Stock fish (optional)
 1 handful Shelled Periwinkle(optional because some people don’t like periwinkles)
 2 tbsp ground crayfish
 500 g Afang Leaves(same as okazi/ukazi leaves) (you can use the dry or fresh leaves)
 1 kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
 500 ml Palm oil
 2 Stock cubes(maggi/knorr/onga or any one you have)
 Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
 Salt to taste

Ingredients

 200 g beef or assorted meat(cow skin, shaki(tripe), etc)
 20 g Smoked fish
 Stock fish (optional)
 1 handful Shelled Periwinkle(optional because some people don’t like periwinkles)
 2 tbsp ground crayfish
 500 g Afang Leaves(same as okazi/ukazi leaves) (you can use the dry or fresh leaves)
 1 kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
 500 ml Palm oil
 2 Stock cubes(maggi/knorr/onga or any one you have)
 Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
 Salt to taste
Nigerian Afang Soup by Lilian Nke

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