Entree: Equatorial Guinea – Central Culinary Region – Afang (Leafy vegetable, meat, and seafood soup)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) beef, cut into 1–1.5 in (2.5–4 cm) chunks
- 8 oz (225 g) smoked stockfish or smoked mackerel, soaked, bones removed and flaked
- 8 oz (225 g) shelled periwinkles (or small clams), rinsed
- 8 oz (225 g) fresh afang leaves (Gnetum africanum), finely shredded (or 2 oz / 56 g dried afang, rehydrated)
- 2 cups (about 140 g) waterleaf (Talinum triangulare), chopped (or substitute young spinach and remove excess liquid)
- 4 cups (960 ml) beef stock or water
- 4 tbsp (60 ml) palm oil
- 2 tbsp (16 g) ground crayfish
- 2 medium onions, chopped (about 1 cup / 160 g)
- 2–3 scotch bonnet or habanero peppers, finely chopped (adjust to heat preference)
- 2 seasoning cubes (e.g., Maggi) or 2 tsp (10 g) bouillon powder
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, or to taste
- 1–2 tbsp (15–30 ml) neutral oil (optional, for initial browning)

Instructions

1. In a large pot, brown the beef with 1 tbsp (15 ml) neutral oil if using, then add chopped onions, half the peppers, the seasoning cubes, and 4 cups (960 ml) beef stock or water. Simmer, covered, until the beef is tender (about 45–60 minutes); skim impurities. While the beef cooks, soak and flake the smoked fish and rinse periwinkles. When the beef is nearly tender, add the soaked flaked fish and periwinkles and simmer 10–15 minutes to meld flavors.
2. Squeeze excess water from the chopped waterleaf if using very watery leaves, then stir the waterleaf into the pot and cook 5 minutes until wilted. Add the shredded afang leaves, ground crayfish, remaining chopped peppers, palm oil, ground black pepper and salt; stir well and simmer uncovered 8–12 minutes, until the afang is tender but still slightly textured and the soup is well blended. Adjust seasoning and serve hot with cassava fufu, garri, boiled yams, or rice.