Pronounced ah-fan, afang soup is indigenous to the Efik, Ibibio and Oron people of Southern Nigeria. Afang soup is a healthy soup infused with vegetables and ample protein.
Learn to make afang soup with these simple steps.
Afang leaves (chopped and blended)
Water leaves (chopped)
Protein of your choice (beef, chicken, shrimps, fish… the more the merrier)
5 to 10 fresh yellow peppers
Seasoning (salt, seasoning cubes)
Ground pepper (optional)
Part 1 (Preparation)
Wash and season (with salt, ground pepper, seasoning cubes and onions) your protein to taste; put it in a pot to boil.
Wash the chopped water leaves.
Grind or blend the yellow peppers.
If you have fish and shrimps, rinse and shred them.
Part 2 (Coming Together)
When your protein is cooked, add your ground yellow peppers, crayfish, fish and shrimps to the pot. Stir and allow to boil for 3 minutes.
Add the washed water leaves to the pot. Stir and allow it to boil for 5 to 7 minutes (because water leaves have a lot of water in them, they will release water into the pot as they boil).
Add two cooking spoonfuls of palm oil. Allow to simmer for 3 minutes and then stir.
Add the ground afang leaves. Stir and allow to boil for 2 minutes.
Afang soup can be eaten with a range of ‘swallows’ (eba, semolina) but is best enjoyed with fufu.
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