Cookbook:Afang Soup

Afang Soup
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Afang soup is a Nigerian dish primarily made by the Efik people but enjoyed by all Nigerians. It is made with a large amount of waterleaf, as well as the herb okazi. It is similar to edikang ikong soup.

Ingredients

• Nigerian dryfish, soaked and deboned
• Beef, cut in pieces
• Kanda (cow skin)
• Onion, diced
• Bouillon cubes
• Ground pepper
• Ground crayfish powder
• Palm oil
• 1 bunch waterleaf, washed and chopped small
• Afang (okazi) leaves, ground or pounded
• 1 cup periwinkles
• Salt

Procedure

1. Break the soaked and deboned fish into small pieces.
2. Boil the beef and kanda with the diced onions and bouillon cubes in a very small quantity of water. Remember to start cooking the kanda first because it is tougher.
3. When the meat is cooked, add the fish pieces, pepper, and crayfish. Cook until there is very little liquid left in the pot.
4. Remove the meat and fish and place in a bowl or another container, leaving the stock in the pot.
5. Add the palm oil and waterleaf to the pot. Cook on medium heat for about 3 minutes without stirring.
6. Add the ground afang leaves, periwinkles, and salt to taste. Leave to simmer until the vegetables are soft and mushy.
7. Add the meat and fish back into the pot. Stir well and serve.

Notes, tips, and variations

• In Nigerian markets, the sellers of shredded okazi have a machine for grinding it. You can also grind it with your blender with a small quantity of water.