How To Make Afang Soup, The Native South South Dish

Afang soup is our delicacy for the week so let’s begin by saying Abadie (Hello) to all our KOKOFoodies. The weekend is here and what better way to spend the weekend than filling up your stomach with great, tasting yummy meals. Lets take a trip to the South-South part of Nigeria and learn how to make one of the signature dishes.
How To Make Afang Soup, The Native South South Dish
How To Make Afang Soup, The Native South South Dish

Afang Soup is one of the most popular traditional Nigerian soups. It is very nutritious, medicinal and native to the people of the south-south part of Nigeria.Like most soups from the region it’s a earthy broth of meat and fish with vegetable simmered in. Afang is a wild vegetable also called Okazi  by the Igbos.

Botanically, Afang is called Gnetum africanum from the Family Gnetaceae. The soup is traditionally prepared with a combination of Afang leaf and water leaf.

Water leaf which is one of the vegetables used in making this delicious recipe is rich in Vitamin C, Vitamin E, Calcium, Fiber and other essential nutrients so if you are thinking about healthy choices this soup is a great choice. The soup can be eaten with Rice, Fufu, Eba, Semo and any other swallow of your choice.

Ingredients
1 Cup of shredded Stock fish
1 smoked catfish
1 cup of smoked prawns
Goat meat/Fish/Beef
1 cup of Palm oil
Water leaf
Periwinkle
Okazi Leaf
Salt
Seasoning
1 tablespoon of Fresh grounded pepper
Pomo

Preparation
1. Boil the meats on high heat, starting with tougher meats first. Adding salt, seasoning and onions are optional, I don’t use any. I gather onions aren’t needed when preparing authentic Afang soup. When the meats are almost soft, add the smoked fish and continue to boil till very soft.

2. Slice and wash the water leaves to remove all traces of dirt. Also wash and soak the Okazi/ Afang leaves in hot water for 2 minutes. This process will help soften the Afang leaves.

3. When the meats are well cooked, you should end up with 1-2 Cups of Stock. To this, add the Crayfish, blended pepper, Smoked Prawns,  Smoked Fish,and Periwinkles. Turn the heat down to medium. Leave to cook for 3-5. minutes.

4. While these is cooking, clean your smoked catfish in hot water and then shred

5. Now, add the washed Water leaves, stir and combine. Then leave to cook for 2-3 minutes. The Water leaves will wilt in the soup as it’s got quite a lot of water contents. Do not be tempted to add too much. Remember we’ll still be adding Afang leaves.


6.Now, add the Palm oil, stir and combine, leave to cook for 3 minutes

7.  Add the blended Okazi/ Afang leaves, stir and combine, leave to cook for 5 minutes or until the leaves are tender enough for you. Taste for seasoning at this time and adjust if necessary

We hope that you enjoy this delicious delicacy when you try it out.

Photo Credit: Getty

 

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