Entree: Nigeria – Igbo Southeast – Afang Soup (Hearty leafy vegetable and meat soup made with shredded afang leaves and waterleaf, cooked in palm oil with assorted proteins)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) beef, cut into bite-sized pieces
- 8 oz (225 g) stockfish (dried cod), soaked and shredded
- 8 oz (225 g) smoked catfish or smoked mackerel, deboned and flaked
- 1 cup (150 g) shelled periwinkle (optional)
- 2 cups (packed) shredded afang leaves (Gnetum africanum), about 160 g
- 6 cups (packed) chopped waterleaf (or substitute spinach/talinum), about 360 g
- 1/2 cup (120 ml) palm oil
- 1 medium onion, finely chopped (about 150 g)
- 2–3 Scotch bonnet peppers, finely chopped (adjust to taste)
- 2 tbsp (30 ml) ground crayfish
- 2 bouillon cubes (or 2 tsp / 10 ml bouillon powder)
- 1 tsp (5 ml) ground black pepper
- 1–1 1/2 tsp (5–7.5 ml) salt, to taste
- 4 cups (960 ml) water or beef stock
- 2 tbsp (30 ml) vegetable oil (for browning meats)

Instructions

1. In a large pot, brown the beef in 2 tbsp (30 ml) vegetable oil over medium-high heat for 5–7 minutes. Add 4 cups (960 ml) water or stock, 1/2 of the chopped onion, and one bouillon cube; simmer covered until beef is tender, about 45–60 minutes (or pressure-cook 25–30 minutes).
2. While beef cooks, rinse and drain shredded afang leaves and chop waterleaf; if using stockfish, soak until pliable and shred; flake smoked fish and set aside.
3. When beef is tender, add stockfish and smoked fish to the pot and simmer 8–10 minutes to meld flavors.
4. Stir in the palm oil, remaining chopped onion, ground crayfish, chopped Scotch bonnet peppers, ground black pepper, and the second bouillon cube; simmer 3–5 minutes.
5. Add chopped waterleaf and cook uncovered until it wilts and releases liquid, about 5 minutes.
6. Add shredded afang leaves and cook, stirring frequently, until the afang is tender and well incorporated, about 10–12 minutes. If the soup is too thick, add up to 1/2 cup (120 ml) water.
7. Fold in shelled periwinkle if using, adjust salt and pepper to taste, and simmer 2–3 more minutes to heat through.
8. Remove from heat and serve hot with fufu, pounded yam, garri, or rice.