TheRadar Kitchen: How to prepare the delicious Afang soup

• Afang soup is a delicious Nigerian delicacy from the Efik and Ibibio people of the southern part of Nigeria
• It combines natural ingredients such as fresh vegetables with meat, fish, seafood and flavourful spices to create an irresistible delicacy
• Here is a step-by-step guide to preparing Afang soup

Afang soup is one of Nigeria’s beloved delicacies, particularly from the Efik and Ibibio tribes in the southern part of the country. High in nutrients and flavour, this traditional soup is a rich blend of vegetables, meats, and seafood, creating a satisfying dish. 

Afang soup is unique because it combines two key vegetables: afang leaves and waterleaf. The soup is thick, green, and nutritious, often enjoyed with fufu, garri, or pounded yam.

Beyond its delicious taste, Afang soup is a symbol of cultural pride. It’s a dish that has been passed down through generations and is often served at special occasions like weddings, naming ceremonies, and family gatherings. 

In this article, TheRadar guides you through the ingredients you need and the step-by-step process to make this delicious dish in your own kitchen. 

Ingredients for Afang soup

To prepare a pot of Afang soup that serves 4-6 people, you will need the following ingredients:

Vegetables:

200g Afang leaves or Okazi leaves (shredded)

400g waterleaf (or spinach as a substitute if unavailable)

Protein:

500g assorted meats (beef, goat meat, or chicken)

300g stockfish 

200g dried fish or smoked fish

Seafood 

200g periwinkles (out of shell) or snails

200g prawns or shrimps

Other ingredients:

1 cup palm oil

2 tablespoons ground crayfish

2-3 pieces of scotch bonnet peppers (rodo) blended 

2 tablespoons ground pepper

2 seasoning cubes or powder

Salt to taste

1 medium-sized onion, chopped

1 cup of water (or meat stock)

Step-by-step instructions on how to prepare Afang soup

1. Prepare the vegetables

Begin by washing the Afang (Okazi) and waterleaf thoroughly to remove any sand or dirt. Chop the waterleaf finely, and if using Afang leaves, pound or grind them in a food processor to reduce their toughness. If you bought shredded Afang or Okazi, you can skip the pounding.

2. Boil the meats and fish

In a large pot, add the assorted meats, stockfish, and dried or smoked fish. Season with chopped onions, seasoning cubes, and salt. Add a small amount of water and bring it to a boil. Cook the meats until tender and the stockfish and dried fish are soft. This should take about 30-45 minutes, depending on the toughness of the meats. Keep the stock (the liquid from the meats), as you’ll need it later.

3. Add palm oil and pepper

Once the meat is tender, pour in the palm oil and allow it to cook for 5 minutes. This gives the soup its characteristic rich red colour. At this stage, add the blended scotch bonnet peppers and ground pepper for a kick of heat. Stir well and let the mixture cook for another 5 minutes.

4. Add the waterleaf

Next, add the finely chopped waterleaf to the pot. The waterleaf will release some water, so reduce the heat slightly to allow it to cook without becoming too watery. Stir the soup thoroughly and cook for about 7-10 minutes. The waterleaf will soften and blend into the soup, thickening it slightly.

5. Add the Afang leaves

Now, it’s time to add the star of the dish, the Afang leaves. Since the Afang (or Okazi) leaves are tougher than waterleaf, they require more cooking time. Stir them into the soup and let it simmer for another 10 minutes. 

6. Add crayfish and seafood

Once the Afang leaves are well incorporated, stir in the ground crayfish and any seafood you’re using, such as periwinkles, snails, prawns, or shrimps. The crayfish adds a deep, savoury flavour to the soup, while the seafood enhances its richness. Let the soup simmer for another 5-7 minutes to allow the flavours to blend.

7. Serve your Afang soup

Your Afang soup is ready to be served! It pairs perfectly with traditional Nigerian staples like pounded yam, garri, semovita, or fufu. Simply dish out the soup into a serving bowl, and enjoy it hot with your preferred swallow.

TheRadar Kitchen: How to prepare the delicious Edikang Ikong soup

Meanwhile, TheRadar earlier reported on how to prepare Edikang Ikong soup, a delicacy of the Ibibio and Efik ethnic groups in Cross River State. The soup’s main ingredients, fluted pumpkin leaves (ugu) and waterleaf are not only delicious but also packed with essential nutrients.

Traditionally served with pounded yam or fufu, Edikang Ikong is more than just a dish; it’s a cultural experience that showcases the beauty of Nigerian culinary heritage.