Afang Soup Recipe

 Earthy, hearty, and packed with traditional flavors, Nigerian Afang Soup is a beloved delicacy from the Efik and Ibibio people of Southern Nigeria. This rich, vegetable-based soup combines Afang (wild spinach) leaves and waterleaf with assorted meats, stockfish, and ground crayfish, simmered in a flavorful broth enhanced with palm oil and spices. Served with swallow staples like pounded yam, fufu, or eba, Afang Soup is both deeply nutritious and soul-satisfying, making it a favorite for family gatherings and festive occasions.

Ingredient

For the Meat & Stock:

For the Greens: For the Soup Base:

Cooking Steps

Step 1: Prepare Meats and Stock

1. Wash all your assorted meats thoroughly. Place them in the large pot.
2. Add the roughly chopped large onion, 2 crushed seasoning cubes, and salt to taste.
3. Pour enough water to just cover the meats. Bring to a boil, then reduce heat, cover, and simmer until the meats are tender (this can take 30 minutes to 1.5 hours depending on the meat type).
4. While meats are boiling, soak the stockfish in hot water for about 15-20 minutes to soften. Clean it thoroughly, remove any bones, and break into smaller pieces. Add it to the meat pot during the last 20-30 minutes of cooking the meats.
5. Debone and flake the smoked fish. Set aside.
6. Once meats are tender, remove them from the stock and set aside. Reserve the meat stock (broth) in the pot.

Step 2: Prepare the Greens

1. Waterleaf: Wash the waterleaf thoroughly to remove any grit. Slice it thinly. Optional (for less watery soup): Place the sliced waterleaf in a colander and squeeze out excess water using your hands. This step significantly impacts the soup's consistency.
2. Afang Leaves (Okazi): Wash the afang leaves thoroughly. They are tough and need to be tenderized:

• Traditional Method: Pound the washed afang leaves in a mortar until they are finely shredded and slightly softened.
• Modern Method: Place the washed afang leaves in a food processor with a few tablespoons of water (or broth) and pulse until finely shredded but not pureed. Avoid over-blending into a paste.

Step 3: Cook the Soup Base

1. In a blender or food processor, combine the Scotch bonnet peppers and optional red bell pepper. Blend until you have a smooth pepper mix.
2. Place the large pot over medium heat. Add the ¾ cup palm oil. Heat until it's clear and hot (but not smoking).
3. Add the finely chopped medium onion to the hot palm oil and sauté for 2-3 minutes until translucent.
4. Pour the blended pepper mix into the palm oil. Stir well.
5. Fry this pepper-oil mixture for 5-7 minutes, stirring occasionally, until the oil separates and starts to rise to the top.

Step 4: Combine & Simmer

1. Add the reserved meat stock to the fried pepper-oil mixture. Bring to a gentle boil.
2. Add the boiled meats, stockfish, smoked fish, 3-4 tablespoons ground crayfish, and 2 crushed seasoning cubes. Stir well.
3. Reduce heat to low, cover the pot, and let the soup simmer for 10-15 minutes, allowing the flavors to meld.

Step 5: Add Waterleaf & Afang Leaves

1. Add the sliced Waterleaf to the simmering soup. Stir well and cook for about 3-5 minutes, until the waterleaf wilts and releases its own water.
2. Add the processed/pounded Afang leaves and the optional cleaned periwinkles. Stir gently to combine.
3. Simmer for another 5-7 minutes. Do not overcook the greens, as they can lose their nutritional value and vibrant color.
4. Taste the soup and adjust for salt if necessary.

Step 6: Serve

1. Turn off the heat. Let the soup rest for a few minutes for the flavors to fully meld.
2. Serve the Authentic Nigerian Afang Soup hot with Nigerian Pounded Yam. Enjoy by tearing off a small piece of pounded yam, forming a small ball, creating an indentation, and scooping up the delicious soup!

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Extra Tips for Perfect Afang Soup

• Washing Greens: Thoroughly washing the waterleaf and afang leaves is crucial, as they can sometimes contain sand or grit.
• Waterleaf Squeezing: Squeezing the waterleaf helps control the final consistency of the soup, preventing it from being too watery.
• Afang Leaf Texture: The traditional pounded method gives a distinct chewiness to the Afang leaves. If using a food processor, pulse just enough to shred, not to puree, to retain some texture.
• Palm Oil: Use good quality red palm oil for the authentic color and flavor of Afang Soup.
• Periwinkles (Isam): These small snails are very traditional in Afang Soup and add a unique seafood flavor. If you can't find them, the soup will still be delicious.
• Meat Assortment: The variety of meats (beef, goat, tripe) contributes significantly to the depth of flavor.

Benefits

• ✅ Nutrient-Dense & Leafy Green-Rich: Afang and waterleaf provide vitamins A, C, calcium, and fiber.
• ✅ High in Protein: Assorted meats, fish, and crayfish make it a filling and balanced meal.
• ✅ Supports Digestive & Immune Health: Leafy greens and spices are packed with antioxidants.
• ✅ Perfect with Traditional Sides: Pairs beautifully with fufu, pounded yam, or semovita.
• ✅ Deeply Traditional & Cultural: A heritage dish that connects generations.

With its rich mix of vegetables, meats, and spices, Nigerian Afang Soup is a flavorful celebration of Southern Nigerian cuisine. Whether prepared for a festive occasion or a nourishing family meal, this hearty soup brings warmth, culture, and satisfaction to every bowl.

Discover more Nigerian vegetable soups, traditional Efik recipes, and West African comfort foods on our site. Try this Afang Soup recipe to enjoy one of Nigeria’s most iconic, nutrient-packed dishes at home.