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Afang Soup

Afang Soup is a traditional Nigerian soup from the Efik and Ibibio people of Southern Nigeria. It is made with a combination of afang (okazi) leaves and waterleaf, along with meat, fish, and other seasonings. The soup is rich, nutritious, and commonly served with fufu, garri (eba), pounded yam, or semolina.

Source and licence

"Afang Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Afang_Soup, revision 4676437), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Afang_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4676437

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by curated dish list: afang (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Wash and prepare all vegetables, meat, and fish.
  2. Cook the meat and stockfish with seasoning until tender.
  3. Add water or stock and bring to a boil.
  4. Add palm oil and allow it to dissolve into the soup.
  5. Add ground crayfish, pepper, and salt.
  6. Add the waterleaf and cook until slightly softened.
  7. Add the ground afang (okazi) leaves and stir well.
  8. Simmer for 10–15 minutes until well combined and thickened.
  9. Adjust seasoning and allow to simmer briefly.
  10. Serve hot with swallow of choice.