AFANG SOUP RECIPE

I remember the first time  I tasted Afang Soup; it was many years ago...my roomie then took me to a Restaurant, I tasted Afang Soup and White Soup -it was like heaven! That memory did not leave me and since then I have tried to make it so that it tastes as delicious as my first experience which I am happy to say I have nailed which is why I'm sharing my recipe with you. Afang Soup can be very easy to prepare and quite straightforward- Click HERE to see the video demonstration and keep reading for the measurements and ingredient list.

INGREDIENTS

1 Cup Stock Fish, Shredded

1 Smoked Catfish

1 Cup Large Smoked Prawns

10 Pieces Of Goat Meat

1 Cup Palm Oil

8 Cups Waterleaf, Washed and Cut N300 Naira Worth

3 Cups Afang Leaf /Okazi , Blended N500 Naira Worth

Salt To Taste 

Seasoning To Taste

1 Cup Periwinkle (De-Shelled)

1/4 Cup Ground Crayfish

1 Tablespoon Ground Pepper

6 Pieces Ponmo (Cow Hide)

PREPARATION

• In a pot boil goat meat, add salt, water and seasoning cube. Allow to cook. When it is half way cooked, add pre-boiled Ponmo, washed and deboned smoked fishes, smoked prawns, crayfish, stir and allow to cook some more till it is done and the liquid level is reduced.

• Chop and wash Waterleaf with a scrubbing method (see this video for demonstration), set in a sieve to drain. 

• Wash Afang leaves and slice them. Next it would need to be pounded (with crayfish) or an easier method I use is place it in a blender, add some water and blend. 

• Add washed Waterleaf to the pot of boiling meats and fishes, add periwinkle, more crayfish and season to taste.

• Cover and allow to cook some more for 5 minutes, you will notice the Waterleaf will release water and if your initial stock was not properly reduced, your soup may end up being too watery.

• After 5 minutes, add blended Afang leaves and stir the pot. Add Palm Oil, cover and allow to cook for a minute. 

• If you leave the Afang to over cook, the colour may no longer be appetising.

• Serve with Eba or my favourite, Fufu.