Entree: Nigeria – Niger Delta – Afang Soup (Hearty Nigerian leafy-vegetable and meat soup made with shredded afang leaves and waterleaf)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 20 min
Total
1 hr 40 min
Ingredients
- 1 lb (454 g) stewing beef, trimmed and cut into bite-size cubes
- 8 oz (225 g) smoked fish, cleaned and flaked
- 8 oz (225 g) fresh afang (okazi) leaves, finely shredded
- 8 oz (225 g) waterleaf, chopped (or 10 oz (280 g) fresh spinach if unavailable)
- 1/2 cup (120 ml) palm oil
- 1 medium onion, chopped (~150 g)
- 2 scotch bonnet peppers, finely chopped (reduce for less heat)
- 3 tbsp (45 ml) ground crayfish
- 2 cups (480 ml) beef stock or water
- 2 seasoning cubes (Maggi or similar)
- Salt to taste
- 1 tbsp (15 ml) ground egusi or crushed toasted melon seeds (optional, to thicken)
- 1/4 tsp (1 g) ground black pepper
Instructions
1. Rinse beef and place in a pot with 2 cups (480 ml) water, one chopped onion, 1 seasoning cube, and a pinch of salt. Bring to a boil, then simmer until beef is tender, about 45–60 minutes; reserve the stock.
2. While beef cooks, wash and shred afang leaves thinly; chop waterleaf (or spinach) and set both aside.
3. In a large saucepan, heat 1/2 cup (120 ml) palm oil over medium heat. Sauté remaining chopped onion until translucent, about 4 minutes.
4. Add the chopped scotch bonnet peppers and ground crayfish; fry 1–2 minutes to release aroma.
5. Stir in flaked smoked fish and the cooked beef (with some reserved stock), then add the optional ground egusi if using. Simmer 5–8 minutes to combine flavors.
6. Add waterleaf (or spinach) first; cook 3–4 minutes until it wilts and releases liquid. Then add shredded afang leaves and the second seasoning cube, stirring to combine.
7. Pour in additional reserved stock as needed to reach desired consistency (soup should be thick but spoonable). Simmer gently 8–10 minutes until afang is tender and flavors meld.
8. Adjust seasoning with salt and ground black pepper to taste. Serve hot with fufu, garri, pounded yam, or rice.
