Afang soup is one of the most popular traditional soup among the Efik people of Nigeria. Afang leaf is an excellent source of unsaturated fatty acid. Unsaturated fats make up good cholesterol. It also contains dietary fiber which helps in proper digestion and also prevent constipation and colonic cancer.
Preparation time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes
• 8 medium pieces beef/ goat meat
• 1 Small size stock fish head
• 5 medium pieces cowskin
• 1 medium pair smoked fish
• 2 cups of perewinkle (optional)
• 1 medium sized mudu okazi/afang leaves (Finely shredded)
• 5 small bunches or heaps water leaves
• 4 tablespoons crayfish (ground)
• 1 tablespoon dry pepper Or 4 large size fresh Pepper
• 30-35cl Palm Oil
• 3 seasoning cubes
• 1 small Onion
• Salt To taste
• Season the beef /goat meat with a little salt, onion, and seasoning Cube.
• Steam till water dries up. Add little water, the stockfish head, cow skin and continue cooking for another 20 minutes.
• Pound or blend the finely shredded Afang/okazi leaves till very fine.
• Pick, wash and shred the water leaves finely. Wash and remove the bones from the fish.
• Add the fish, crayfish, pepper, the remaining seasoning Cubes and the periwinkle.
• Stir and allow to boil for about 5 minutes.
• Add the palm oil, Stir and cook for about 2 minutes.
• Add the water leaves, stir and cover the pot for about 5 minutes add the Afang/okazi and stir thoroughly.
• Add salt to taste. Simmer for about 5 minutes. Remove from heat and serve with cassava fufu, pounded yam or Eba.