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.
- 1 bunch Water leaf
- 2 bunch dried Afang leaves (may be labeled Okazi/Eru in the African store)
- 1 kg Goat meat cut into large bite size cubes
- 1/2 cup of cooked shelled Apple snails
- 1/2 cooked shelled Clams
- 1/2 cup palm oil
- 2 Red onions
- 1 smoked fish
- 2 Scotch bonnet peppers substitute with habanero peppers/ghana pepper
- 4 tbsp tbsp Ground smoked dried shrimp aka crayfish
- 3 tsp Chicken stock
- 2 tbsp cayenne pepper/ powdered pepper
- Salt to taste
Soak the dried okazi leaves for about 10 minutes or more, wash and drain the water.
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
Boil the cow skin and tripe together or you may do so separately until tender. Drain the water from the cow skin, and tripe.
In a large pot combine all the meat and smoked fish with about 1- 2 cups of the stock.
If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat. Cook for about 3-5 minutes.
Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable.
Repeat the same process with the chopped fresh spinach.
Stir in the oil, Maggie and crayfish.
Cover and let it simmer for a couple of minutes -3-5
Add the okazi leaves to the pot, stir, then include the spinach.
Mix everything together and let it simmer for 5 to 10 minutes. Adjust for seasonings salt, pepper, and Maggie.
Serve warm with pounded yam/ eba.