Afang Soup Recipe

What Is Afang Soup?

Afang soup is a Nigerian vegetable soup made with shredded afang leaves and waterleaf. Afang leaves have a slightly tough texture, so they are usually sliced very thin or ground before cooking.

Ingredients

• 2 cups sliced or ground afang leaves
• 4 cups waterleaf or spinach
• 1 cup palm oil
• 1 pound assorted meat
• Stockfish, optional
• Dry fish, optional
• Periwinkle, optional
• 2 tablespoons ground crayfish
• Pepper to taste
• 1 to 2 seasoning cubes
• Salt to taste
• Meat stock

How to Make Afang Soup

Step 1: Cook the Meat — Season and boil the meat with salt, pepper, and seasoning cube until tender. Add stockfish if using.

Step 2: Add Fish and Crayfish — Add dry fish, crayfish, and pepper. Allow the flavors to combine.

Step 3: Add Palm Oil — Pour in palm oil and simmer for a few minutes.

Step 4: Add Waterleaf — Add waterleaf or spinach. Cook until softened and the water reduces slightly.

Step 5: Add Afang Leaves — Add the afang leaves last. Stir well and simmer for a few minutes. Do not overcook.

Step 6: Adjust Seasoning — Taste and adjust salt and pepper.

What to Serve With Afang Soup

• Fufu
• Pounded yam
• Eba
• Semo
• Garri
• Cassava swallow

Tips for Good Afang Soup

• Slice or grind afang leaves finely.
• Use enough palm oil for richness.
• Do not overcook the afang leaves.
• Add waterleaf before afang leaves.
• Use seafood for deeper flavor.