Afang Soup
Nigerian Afang soup, eaten by Efik and Ibibio people of Nigeria is a delicious soup made with Afang leaves and a leafy vegetable locally called waterleaf.
Ingredients
Instructions
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Soak the dried okazi leaves for about 10 minutes or more, wash and drain the water.
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In medium–sized sauce pan boil meat, season with salt, pepper, and Maggie, and onions until tender (approximately 20-40 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock
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Boil the cow skin and tripe together or you may do so separately until tender. Drain the water from the cow skin, and tripe.
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In a large pot combine all the meat and smoked fish with about 1- 2 cups of the stock.
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If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat. Cook for about 3-5 minutes.
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Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable.
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Repeat the same process with the chopped fresh spinach.
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Stir in the oil, Maggie and crayfish.
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Cover and let it simmer for a couple of minutes -3-5
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Add the okazi leaves to the pot, stir, then include the spinach.
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Mix everything together and let it simmer for 5 to 10 minutes. Adjust for seasonings salt, pepper, and Maggie.
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Serve warm with pounded yam/ eba.
