Afang Soup

6
5149

Afang Soup

Serves 2
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Meal type Soup
Misc Freezable, Pre-preparable, Serve Hot
Region Nigerian
True confessions! lol, Before i learnt how to properly prepare fang soup properly, i never liked it. I have even had it in big restaurants, yet always wondered what is so special about this soup that taste and smells like grass lol. But then i told myself the many i know who love it can't be wrong and so one day i called my dear friend Sarah who like me loves cooking good food and being that she is a proud Akwa Ibom lady i knew this was her terrain. When i called her and asked Sarah what am i doing wrong? i don't like afang soup. She asked why and i said the texture just does not feel right and she quickly said "AFANG IS A CREAMY VEGETABLE SOUP" this one sentence was the beginning of my afang journey!. She then instructed on how to get the creamy texture which is by squeezing the shredded water leaves with little salt until it gets slimy and then rinse. After this little secret from Sarah, Afang became one of my favorite.

Ingredients

  • 1 Large bunch waterleaf
  • 1 1/2 cup afang leaf
  • palm oil
  • big dried prawn
  • crayfish
  • pomo/sharki/beef
  • stockfish/dryfish
  • onions (sliced)
  • fresh yellow pepper (blended)
  • seasoning
  • salt

Note

True confessions! lol, Before i learnt how to properly prepare fang soup properly, i never liked it. I have even had it in big restaurants, yet always wondered what is so special about this soup that taste and smells like grass lol. But then i told myself the many i know who love it can't be wrong and so one day i called my dear friend Sarah who like me loves cooking good food and being that she is a proud Akwa Ibom lady i knew this was her terrain.
When i called her and asked Sarah what am i doing wrong? i don't like afang soup. She asked why and i said the texture just does not feel right and she quickly said "AFANG IS A CREAMY VEGETABLE SOUP" this one sentence was the beginning of my afang journey!. She then instructed on how to get the creamy texture which is by squeezing the shredded water leaves with little salt until it gets slimy and then rinse. After this little secret from Sarah, Afang became one of my favorite.

Directions

Step 1
add little crayfish to the fang leaves and blend
Step 2
put the waterleaves in a deep bowl and rinse properly(repeat twice) then sieve out the vegetables.
place leaves little clean water and add little salt then start squeezing very well like bitter leaves until the leaves get very slimy.
rinse out water and place leaves in a sieve
Step 3
par boil your meat/dried fish,stock fish and pomo with salt,seasoning and onions.
Step 4
when the meat stock is almost dried, add the washed big prawns and stir,then cover to boil for 1 minute and taste for salt and seasoning if that from the meat stock is not enough. Then add more if needed.
Step 5
at this stage i love to remove my stockfish and dried fish ignored to prevent them from scattering.
so remove fish and add the blended yellow pepper and mix well(note that the stock should be dried but not burnt)
Step 6
then add the washed and squeezed waterleaves and mix well then allow to boil for a minute while stiring to prevent burning
Step 7
add the sliced onions and stir well
Step 8
add the blended fang leaves
Step 9
then mix very well
Step 10
finally add palm oil according to preference
Step 11
stir to mix properly
Step 12
then put back the dried fish and stock fish and mix gently then leave to boil for 3 minutes while stirring occassionally

6 COMMENTS

    • Hello Isoken, which of the leaves are you refering to? If its afang leaf, its same as okazi leaf and for waterleaf i think you can get that in every part of Nigeria. Just ask the local vegetable sellers

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