Afang Soup

Why You’ll Love This Recipe

Afang Soup is packed with flavor, texture, and nutrition. The combination of tender meats and fish, together with the fresh, leafy greens, makes it a hearty and satisfying dish. The richness of the palm oil and the delicate balance of spices give it an irresistible depth. Whether you’re already familiar with Nigerian cuisine or trying it for the first time, Afang Soup is a dish that’s both comforting and unique, sure to become a favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450g) beef, cut into chunks

• 1 lb (450g) goat meat or lamb, cut into chunks (optional)

• 1/2 lb (225g) stockfish (optional)

• 1/2 lb (225g) dried fish

• 2 cups water leaves (or spinach if unavailable)

• 1 cup Afang leaves (also known as Okazi or wild spinach)

• 1 large onion, chopped

• 2 tablespoons ground crayfish

• 2 tablespoons ground pepper (adjust to taste)

• 2-3 tablespoons palm oil

• 3-4 seasoning cubes

• Salt to taste

• 1-2 cups beef or chicken broth (for added flavor)

• 1 tablespoon ground egusi or melon seeds (optional, for thickness)

• 2 tablespoons ground shrimp (optional, for added flavor)

directions

1. Prepare the Meats: In a large pot, add the beef, goat meat (if using), stockfish, dried fish, chopped onions, and seasoning cubes. Add enough water to cover the ingredients and bring to a boil. Simmer for about 30-40 minutes, or until the meat is tender and the stock is rich.

2. Add Palm Oil: Add the palm oil to the pot and stir to combine. Let the oil melt and mix with the broth, allowing it to enhance the flavor of the soup.

3. Add the Ground Spices: Stir in the ground crayfish, ground pepper, and optional ground shrimp or melon seeds. Let this cook for an additional 10-15 minutes, allowing the spices to infuse the broth.

4. Prepare the Leaves: While the soup is cooking, wash the water leaves (or spinach) and Afang leaves thoroughly. Chop the Afang leaves into small, manageable pieces.

5. Add the Vegetables: Add the water leaves to the pot and cook for about 5-10 minutes. Then, add the chopped Afang leaves and stir well. Allow the leaves to cook down in the broth for another 5-10 minutes, stirring occasionally.

6. Adjust Consistency: If the soup is too thick, you can add some more broth or water to achieve your desired consistency. Adjust seasoning to taste with salt, and let everything simmer together for another 5-10 minutes.

7. Serve: Serve the Afang Soup with your choice of pounded yam, fufu, or rice. Enjoy your delicious meal!

Servings and timing

This recipe serves 6-8 people and takes about 1 hour for preparation and cooking.

Variations

• Vegan Option: Omit the meat and fish, and use mushrooms or tofu for protein. You can also use more vegetables to create a plant-based version of Afang Soup.

• More Vegetables: Add other leafy greens like spinach, pumpkin leaves, or ugu (fluted pumpkin leaves) for variation.

• Additional Protein: Include snails, tripe (shaki), or chicken to increase the variety of protein in the soup.

• Spicy: Increase the amount of ground pepper or add fresh chili peppers to enhance the heat in the soup.

storage/reheating

Afang Soup stores well in the refrigerator for up to 3-4 days. To reheat, gently warm it over low heat on the stove, adding a bit of broth or water if needed. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use spinach instead of water leaves?

Yes, spinach is a good substitute for water leaves, although the texture may differ slightly. If you use spinach, ensure to cook it down well.

Is Afang Soup spicy?

Afang Soup can be made as spicy as you like by adjusting the amount of ground pepper or adding fresh chilies. It’s customizable to your taste.

What other meats can I use?

In addition to beef and goat meat, you can use chicken, tripe (shaki), or snails for added flavor and variety.

Can I make Afang Soup without palm oil?

Palm oil is traditional for this dish and adds a rich flavor, but if you prefer, you can substitute it with vegetable oil, though it will change the overall taste.

Is Afang Soup gluten-free?

Yes, Afang Soup is naturally gluten-free as it consists of meat, vegetables, and spices. Be sure to check the ingredients of any seasoning cubes used to ensure they are gluten-free.

Can I make Afang Soup ahead of time?

Yes, Afang Soup can be made ahead and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld together.

What should I serve with Afang Soup?

Afang Soup is traditionally served with pounded yam, fufu, or rice. It can also be served with garri or semovita depending on your preference.

Can I use fresh fish instead of dried fish?

Yes, you can use fresh fish in place of dried fish, but it will alter the flavor profile of the soup. Dried fish adds a distinct smokiness.

How do I store leftover Afang Soup?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. Ensure it’s cooled completely before refrigerating or freezing.

Can I make Afang Soup spicier?

Yes, adjust the amount of ground pepper, chili flakes, or fresh chilies to your preferred spice level. You can also add fresh scotch bonnet peppers for a fiery kick.

Conclusion

Afang Soup is a rich, hearty, and flavorful Nigerian dish that offers a delicious combination of tender meats, savory spices, and nutritious vegetables. Whether you’re familiar with Nigerian cuisine or trying it for the first time, this soup is sure to impress with its depth of flavor and satisfying nature. Enjoy it with your favorite starchy side like pounded yam or fufu for an authentic experience!