Afang Soup

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Happy Valentine’s Day in arears!

So on Saturday rather than make the Isi – ewu I put up a special post on behalf of Royco (HERE) for a chance for foodies to win 1 N60,000 shopping voucherand 10 N20,000 shopping vouchers, since February is a month of love, it runs till the 22nd,  so there’s still time!

The post was all about what speaks love to you and nothing spoke love to my husband and I than a pot of freshly made soup and Afang was top on the list. After the near 4 hour photo shoot, it was a nice way to relax on Vals day, enjoy!

Ingredients : ( 3 litres )

7 cups ground Afang leaves

5 big bunches water leaf

2 cups periwinkles

15 pieces goat meat

10 small pieces of pomo

7 small snails

3 pieces of stockfish

2 medium dry fish

1 cup whole crayfish

4 cooking spoons palm oil

4 fresh pepper / atarodo

1 teaspoon dry Cameroon pepper

2 small pieces of Okpei*

1 small pieces ogiri*

Royco cubes

Salt to taste

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Periwinkles washed, tails snipped and boiled in hot water for 10 minutes

Periwinkles washed, tails snipped and boiled in hot water for 10 minutes

Water leaf

Water leaf

Ground/ pounded afang leaves

Ground/ pounded afang leaves

Best supporting ingredients

Best supporting ingredients

Now let’s cook!

Method :

Wash meat, pomo, snails and stochfish. Season with 2 Royco cubes, 1/2 teaspoon dry Cameroon pepper and salt to taste. Add a little water at a time until meat is cooked with at least 1 cup of meat stock left.

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Blend the crayfish,  fresh pepper,  okpei, ogiri and with 1 1/2 cups of water,  set aside.

Wash the water leaves several times to get rid of residual sand then cut in small slices.

Soak dry fish in hot water, break up and wash then set aside.

Once meat is cooked,  remove from the pot leaving the meat stock behind.

Pour in the crayfish blend and palm oil, boil until the water is reduced completely.

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Add the goat meat, pomo, snails, stockfish and dry fish into the pot. 

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Add the sliced water leaves, let it simmer for about 15 minutes in which time its natural juices will fill the pot. Add about two more Royco cubes and remaining Cameroon pepper. 

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Depending on how much juice you want in the soup, you could either let the water leaf juice reduce before adding the ground afang leaves or like me that loves juicy soups, I added the afang leaves once the juice in the water leaf was out. Check for salt.

Water leaves releasing juices

Water leaves releasing juices

Afang added

Afang added

Stir and allow it boil for 5 minutes then turn off heat and erm….

Done!

Done!

Wait for me to come over before eating, lol! 🙂

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With arears valentine love, Azu 🙂 .

 

  • Notes : Adding ogiri and okpei is totally optional but recommended.

 

 

 

 

 

15 Comments

  1. Isioma says:

    My dear chef happy Valentine and am cheering u on! Thanks for this recipe.

  2. Anonymous says:

    Dear Clara,
    I want to make the Afang soup but need to know how you grind the leaves. Can I use a blender or what are my options?
    Ngozi

    • Hi Ngozi,

      afang leaves are sold either whole or sliced, it’s cheaper to buy the whole leaves then slice with N200, you usually get more for same price if bought sliced. You can either grind the leaves in the market or pound at home, afang/okazi leaves are so strong a blender can’t grind them…believe me , I’ve tried. Lol!

      Before pounding in a mortar though, fill a bowl with water and wash the leaves 2-3 times then on the last wash use a seive to remove the leaves so sand and stones can rest at the bottom of the bowl.

      Hope this helps 🙂 .

  3. Anonymous says:

    Thanks Clara. Lets start the cooking

  4. Ngozi says:

    Dear Clara,

    Thank you for sharing this recipe. The soup was simply delicious and was a different taste to our regulars at home. My hubby totally loved it. Will try the Edikaikong next. Great job dear.

    Ngozi

  5. Anonymous says:

    Hi Azu

    Thank so much for this post i really loved it especially for the smell of the afang soup that i made cant seem to have enough of it. i just stumbled on your blog n oh dear i am totally hooked i practically bookmarked majority of it.

    Love your blog so much thanks.

  6. Linda says:

    promise to be here everyday!this is amazing! Thanks for all this.God bless you.wow?

  7. Okey says:

    This is really nice, I will send the link to my madam and I hope she will not take it the wrong way. Keep it up.

  8. […] cousin, Ngozi was inspired to make her own pot of Afang Soup after the Valentine […]

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