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.



2 comments

  1. Hello sisiyemmie, thanks for sharing. I finally tried this soup but mine came with a twist. I had to replace the Afang leaves with Ugu as I could not understand and stand the smell of the afang I bought.
    Still delicious I must say.

    ReplyDelete

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