Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare) and an assorted selection of smoked fish, stock fish, meat and crayfish. Served with fufu, gari, or pounded yam, it is a truly delicious authentic African food.
It is a must in many ceremonies in the Igbo, Effik and Ibbibio speaking parts of Southern Nigeria, including during weddings, christening of newborn babies or even at funerals.
The main feature that brings the unique taste of Afang soup is the use of the Okazi or Afang leaf. Afang leaves (Gnetum africana ) can also be eaten
raw as prepared by the Igbos in the popular African Salad "Ugba". The
people of the republic of Congo also consume the afang leaves which they call "Mfumbwa".
Afang leaf is so named by the Efiks
and Ibibios, while the Igbos call it "ukazi", "Eru" by the Cameroonians
and "koko" in Congo. No wonder this soup is also called Okazi soup.
This highly rated traditional Nigerian stew is cooked in different ways, like most African stews.
The appearance of afang soup might be a little threatening to new comers, but it is a really delicious and nutritious soup. In the past, the afang leaves were only collected from the forest but in Nigeria, they are now grown in local farms and at home gardens.
The other leaf used in the afang soup is the water leaf or fame flower (Talinum triangulare
) which is found in many countries in West Africa, Central African,
some southern parts of USA but mostly cultivated in Cameroon and
Prep Time: 40min
Cooking Time: 40min
1.5 kg of Okazi or Afang leaves ( Gnetum africana )
1 kg of edible Water leaves (Talinum triangulare )
Half litre of Palm oil
2 medium sized dry fish
6-8 table spoons full of Crayfish
2 knorr Cubes
1.5 Kg of assorted Meat – ( goat meat, cow leg or cow tail)
1 medium size finely chopped onions
5-7 table spoons of grounded Fresh red pepper
1 - 2 medium cups of Periwinkle (with shell removed )
snails, clam - optional
salt to taste
Take off the fresh Afang leaves from the stem and wash and dry them in the sun. While these are drying, do same for the water leaves but no drying them out but slice them. Once Afang leaves are dry, chop finely and set aside.
Wash assorted meat, snails and clams. Snails must be washed with alum and salt to take off the slime. Season meat, stockfish head, snails, and clams, with onions, pepper, and salt then, set aside in separate bowls
Transfer the cow leg / tail into a pot with 1 .5 litres of water to cover the meat and place on stove. Cook for about 20 minutes with no salt until it is nearly soft.
Now transfer already seasoned goat meat and stock fish and prepared snails and clams if using in the pot with the cow tail and cook for another 20-30 minutes or until meat is soft and tender
While meat and fish are cooking, transfer the sliced afang leaves into a mortar and pound with pestle into a paste. The afang leaves are a little tougher than other vegetable leaves so might take at least 10 minutes of constant pounding. Turn the pounded afang leaves into a bowl and set aside
When meat is cooked, add palm oil, knorr cubes, crayfish, dry fish and periwinkle, to meat stock, stir with cooking spoon and allow to boil till oil blends with the stock. That should take about 8mins.
Stir in the water leaves, cover the pot with the lid and allow to steam for about 2 mins, then add the Afang leaves, stir and cover the pot. Allow to simmer for about 5 minutes and turn off the heat then, serve with fufu, Pounded yam or garri.
Recipe provided by www.AfricanFoods.co.uk
Nutritional Value of Afang Soup
The Afang leaf itself serves as a dietary fiber which helps in
proper digestion. It gives a bulk feeling, vital for a good weight
control diet. It also contains Vitamin A (from the palm oil used), Vitamin E, C and potassium, iron and calcium.
These are essential ingredients for good eye site, fresh and youthful skin, strong bones, good heart function and general good health and immunity.
This soup, like all other African food soups, is highly nutritious,
since it contains a copious blend of vegetables, fish and or meat, along
with needed lipids, minerals and vitamins.
Afang Soup Recipe. Share Yours Here
Do you have a great or special recipe for afang or okazi soup? Our readers would be very pleased to try your way of cooking this very rich and nutritious Nigerian vegetable soup. You can had pictures or videos and your name to it and share it here!
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