Afang Soup : The Popular Calabar Afang soup

Afang Soup, How to Cook Afang Soup, Nigerian Food TV, Nigerian Afang soup
Afang Soup

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

  I tasted this soup for the first time, at a food kiosk in Akwa Ibom, during my NYSC orientation. 
 Even though I had to complete my primary assignment in Lagos, I made sure that I had something delicious to remind me of my stay...and that of course was this Afang Soup recipe.


 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 .

Afang soup is one of the richest and somewhat medicinal vegetable soups of the Efiks/Ibibios in Nigeria. The Igbos' have a similar soup known as Okazi soup.

The only major difference is that a soup thickener is added to Okazi Soup to increase its viscosity(thickness), but afang soup gets its thickness from the bulk of vegetables used in preparing it.

Here's an easy recipe to try out...Enjoy!

Below is also a video recipe on how to make afang soup

Afang Soup Ingredients

- 200 gr beef or assorted meat(cow skin, shaki(tripe), etc)

- 20 gr Smoked fish
- Stock fish (optional)
- 1 handful Shelled Periwinkle(optional because some people don't like periwinkles) 
- 2 tablespoonful ground crayfish
- 500g Afang Leaves(same as okazi/ukazi leaves)
(you can use the dry or fresh leaves)
 - 1kg 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

Afang Soup, How to Cook Afang Soup, Nigerian Food TV, Nigerian Afang soup


 Cooking directions for Afang soup

 

- Slice the water leaves and set aside.
 Slice Afang leaves, pound or blend it and set aside.
Tip: the dry leaves are tougher than the fresh leaves,so try to grind it as fine as you can.

- Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste. Cook until tender.

 Then clean the dried fish in hot water,remove the bones and add the fish to the pot of cooked meat.

- Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot. 

Mix well and then add periwinkles (if you are using any). 
Cover the pot and leave to boil for about 10 minutes.

- After 10 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves.


Afang Soup, How to Cook Afang Soup, Nigerian Food TV, Nigerian Afang soup

If using fresh Afang leaves, let it simmer for 3 minutes.
 Tip: it is customary to add water leaves before the afang leaves, but due to the toughness of the afang leaves, I like to add it first before the water leaves, so feel free to do it whichever way you like, the soup will still taste good.

- Add salt to taste , simmer for 2 minutes and your Afang Soup is ready..Enjoy.

Afang  soup is usually served hot with Usi(starch), Eba, Pounded Yam, Fufu, Semolina, Amala, Wheat meal, Tuwo Masara or any Nigerian Bolus meal.

Afang Soup, How to Cook Afang Soup, Nigerian Food TV, Nigerian Afang soup



Other Related Recipes

* Bitter leaf Soup (Ofe Onugbu) 
* Nigerian Beef Stew
* Banga Soup : Urhobo Isoko Banga Soup Recipe
* Nigerian Chicken Stew
* How to Cook Okazi Soup (Ukazi Soup)
* Obe Ata Dindin : Nigerian Fried Pepper Stew
* How to Cook Edikang Ikong Soup 
* Nigerian Tomato Stew(Vegan Stew)
* How to Cook Afang Soup
* Nigerian Pepper Soup
* Nigerian Ogbono Soup :How to Cook Ogbono  Soup
* Nigerian Fish Stew (Obe Eja Tutu) 
 * How to Cook Nigerian Egusi Soup(Ofe Egusi/Obe Efo Elegusi)





By Nky Lily Lete

34 comments:

  1. as in ehn. dis is ma best soup sinx am a calabar gal. buh i jez gat d correct procedure. tenx ma'am

    ReplyDelete
    Replies
    1. You're welcome sweetie, and do send me your pics when you prepare it :)

      Delete
  2. Thanks for this relevant recipe...I married an Akwa Ibom man....i need to practise and learn this recipe asap

    ReplyDelete
    Replies
    1. You sure need to dearie, he'll be so pleased. Let me know how it turns out :)

      Delete
  3. Anonymous10:13:00 PM

    R u suppose to put afang before waterleaf or it was a mistake.... Cos my mum does d vise visa.

    ReplyDelete
    Replies
    1. Afang leaves are tougher than water leaves so I add it before.

      Delete
    2. Nsa Okon11:41:00 AM

      I'm akwa ibom and I always add my afang leaves first too, the way Nky does, but both ways are okay, the soup will taste equally good.

      Delete
    3. thanks Nsa, good to hear it from an akwaibom girl :)

      Delete
  4. Abigail3:38:00 PM

    wow, this is just what i was looking for. thanks for the detailed recipe .
    I had my orientation at akwa ibom too and my primary assignment in one of the local school there.
    Thanks for the recipe, the people there don't add periwinkles all the time , i guess it's because a lot of their customers don't like it, i actually don't eat it. Keep up the good work Nky.

    ReplyDelete
    Replies
    1. Hey see my fellow ''copper-shon'' ..lol.. good to have you here dearie
      You are so right, they said a lot of people (visitors especially), don't fancy the periwinkles, so they just leave it out and use other sea food like dried fish.

      Delete
  5. Anonymous3:39:00 PM

    Recipe On point
    Picture on point
    Everything on point.
    You are too much jare, take five and great job.

    ReplyDelete
  6. Thanks for providing a recipe for dry afang leaves.
    I have always wanted to cook afang soup, but all I can get here are dried ones, so I'll be trying it today, expect my feedback.

    ReplyDelete
    Replies
    1. You are so welcome Yinka, I'll be expecting your feedback :)

      Delete
  7. Nice one lily wil surely try it yummm

    ReplyDelete
  8. Replies
    1. Anonymous8:15:00 AM

      This is nothing buh the best. And u just settle an issue btw me n my bf cuz this is his best soup. Thanks abunch hun.

      Delete
    2. You are so welcome dearie, I'm always glad to be of help :)

      Delete
  9. Anonymous2:14:00 PM

    thanks for sharing your recipe. Mine was great thanks!

    ReplyDelete
  10. Anonymous11:26:00 AM

    I love your recipes....have learnt new tips. Thanks so much.

    ReplyDelete
  11. Can I add snails instead of periwinkle

    ReplyDelete
  12. Pretty good, one of my best soup after edikaikong soup. Keep up the good work.

    ReplyDelete
  13. Maryann9:03:00 AM

    Pls I heard you can grind your afang leaves with crayfish and pepper,is it true

    ReplyDelete

Hello lovely reader,
I appreciate your comments & feedback.Please kindly use a pen-name or nickname when commenting or asking questions regarding any of our recipes.
All ‘ANONYMOUS’ comments will now be ignored to help cut down spamming.. thanks for understanding.
With love...
Nky :)

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