Afang soup is a popular vegetable soup from south Nigeria among the Efik people of Cross Rivers state and Ibibio people of Akwa Ibom state.
Tasty
Diet-Friendly
Budget-Friendly
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Prep Time: 10 min
GATHER YOUR Ingredients
Cook time: 25 min
– 500 g Ground okazi leaves – 400 g Water leaves (or spinach) – 250 g Beef (or smoked turkey) – 400 g Dried fish – ½ cup Crayfish (aka crawfish) – 250 g Stock fish – 5 cups Meat stock – 2 cups Palm oil – 1 medium Onion (chopped) – 1 tbp Cameroon ground pepper – 2 Seasoning cubes (or 2 tsp bouillon powder) – Salt to taste
1. Precook your meat. If you’re using an assortment of meat, remember that they may need different times to be fully cooked and tender. I love using my Instant Pot for tougher meats like cowskin and oxtail. Keep the meat stock. 2. In a large pot or saucepan, heat up oil and sauté chopped onions for about 2-3 minutes. 3. Add the meat stock..
4. Add the Cameroon pepper, crayfish, cooked beef, stock fish, dry fish, and other pre-cooked meats you’re using. Stir, taste for seasoning, and adjust to taste. Cover and let it simmer for 3-5 minutes. 5. Add the ground okazi leaves. 6. Add salt and seasoning cubes. 7. Finally, add the water leaves or spinach, stir to mix, lower heat to simmer for another 2 minutes, then turn off the heat.
Enjoy!