Afang Soup Recipe. I remember the first time I tasted Afang Soup; it was many years ago…my roomie then took me to a Restaurant, I tasted Afang Soup and White Soup -it was like heaven! That memory did not leave me and since then I have tried to make it so that it tastes as delicious as my first experience which I am happy to say I have nailed which is why I’m sharing my recipe with you. Afang Soup can be very easy to prepare and quite straightforward.
INGREDIENTS 1 Cup Stock Fish, Shredded 1 Smoked Catfish 1 Cup Large Smoked Prawns 10 Pieces Of Goat Meat 1 Cup Palm Oil 8 Cups Waterleaf, Washed and Cut N300 Naira Worth 3 Cups Afang Leaf /Okazi , Blended N500 Naira Worth Salt To Taste Seasoning To Taste 1 Cup Periwinkle (De-Shelled) 1/4 Cup Ground Crayfish 1 Tablespoon Ground Pepper 6 Pieces Ponmo (Cow Hide)
PREPARATION
- In a pot boil goat meat, add salt, water and seasoning cube. Allow to cook. When it is half way cooked, add pre-boiled Ponmo, washed and deboned smoked fishes, smoked prawns, crayfish, stir and allow to cook some more till it is done and the liquid level is reduced.
- Chop and wash Waterleaf with a scrubbing method (see this video for demonstration), set in a sieve to drain.
- Wash Afang leaves and slice them. Next it would need to be pounded (with crayfish) or an easier method I use is place it in a blender, add some water and blend.
- Add washed Waterleaf to the pot of boiling meats and fishes, add periwinkle, more crayfish and season to taste.
- Cover and allow to cook some more for 5 minutes, you will notice the Waterleaf will release water and if your initial stock was not properly reduced, your soup may end up being too watery.
- After 5 minutes, add blended Afang leaves and stir the pot. Add Palm Oil, cover and allow to cook for a minute.
- If you leave the Afang to over cook, the colour may no longer be appetising.
- Serve with Eba or my favourite, Fufu.
Credit: Sisiyemmie
