Entree: Nigeria – Calabar / Efik-Ibibio – Afang (Afang Soup)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) assorted beef cuts, trimmed and cut into bite-size pieces
- 8 oz (225 g) smoked fish, deboned and flaked
- 8 oz (225 g) cow skin (ponmo), cleaned and cut into bite-size pieces
- 1 cup (150 g) cleaned periwinkle, removed from shell (optional)
- 1/2 cup (120 ml) palm oil
- 3 tbsp (45 ml) vegetable oil (for initial frying)
- 3 tbsp (approx. 24 g) ground crayfish
- 2 medium onions, chopped — about 1 cup (150 g)
- 2 scotch bonnet or habanero peppers, finely chopped (adjust to heat preference)
- 4 cups (about 200 g) waterleaf, washed and roughly chopped (substitute: baby spinach + a handful of chopped lettuce if unavailable)
- 2 cups (about 160 g) afang leaves (Gnetum africanum), shredded (substitute: combination of spinach + watercress for texture if afang unavailable)
- 4–5 cups (1.0–1.25 L) beef stock or water
- 2 seasoning cubes (Maggi or similar)
- 1 tsp (6 g) ground crayfish (additional, optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) toasted ground melon seeds or ground egusi (optional, for slight thickening)

Instructions

1. Prepare and parboil the beef and ponmo in 2–3 cups (475–700 ml) water with one chopped onion, 1 seasoning cube and a little salt until tender (about 40–60 minutes). Reserve the cooking liquid; add more stock or water to total 4–5 cups (1.0–1.25 L) if needed.
2. In a large pot, heat the 3 tbsp (45 ml) vegetable oil over medium heat. Fry the remaining chopped onion until translucent, then add the scotch bonnet peppers and flaked smoked fish; sauté 2–3 minutes to release aroma.
3. Add the parboiled meats (beef and ponmo), periwinkle (if using) and the reserved stock to the pot. Bring to a gentle simmer for 8–10 minutes to meld flavors.
4. Stir in the palm oil, ground crayfish (3 tbsp / 24 g), the second seasoning cube and salt/pepper to taste. If using toasted ground melon seeds/egusi, whisk into a small amount of warm stock to make a paste and add now to slightly thicken the soup; simmer 3–5 minutes.
5. Add the chopped waterleaf to the pot and simmer 5 minutes until the leaves are tender and have released their juices. Taste and adjust seasoning.
6. Fold in the shredded afang leaves and cook on low heat for 5–7 minutes; afang should remain slightly firm and fibrous—do not overcook. If soup is too thick, add a little hot water or stock to reach desired consistency.
7. Final taste and adjust seasoning. Serve hot with fufu, pounded yam, garri (eba) or boiled plantains per Efik tradition.