Authentic Affang Soup Recipe
For the Soup:
– 1 kg assorted meats (beef, cow skin (kpomo), goat meat, snails, stockfish)
– 1 bunch Water leaves (or 300g frozen Spinach, thawed)
– 1 bunch Afang leaves (or 200g frozen Spinach, silimar to Ukazi)
– 2 Habanero Peppers (Ata Rodo) – To taste
– 1 large Onion
– 3 stock cubes
– Salt – To taste
– 1 cup Palm Oil
– 1/2 cup crayfish, ground
– 1 smoked fish
– 1 dried stockfish
– 1 Ogiri (local seasoning)
1. Start by washing your meats, and season them with a teaspoon of salt, 2 stock cubes and half of the chopped onions. Add a little water, then set to boil for about 30 minutes until the meat is tender.
2. While waiting for the meat to cook, wash the water leaves and chop them up. For the afang leaves, if using fresh leaves, use a food processor to pulse till the leaves are almost blended. Do the same with the habanero peppers. If you are using the dried afang, soak in warm water for about 10 minutes, then pound or blend.
3. When the meat is properly cooked, add more water, then the palm oil, crayfish, remaining stock cubes, smoked fish, stockfish, and periwinkles (if using), as well as the chopped water leaves. Allow to boil for about 10 minutes.
4. Next, add your ground or pounded afang leaves and ogiri (if using). Mix all together, cover the pot and leave to simmer for about 5 minutes.
5. Taste for seasoning, and adjust accordingly with salt or more stock cubes. Your authentic Nigerian Affang soup is ready.
Serve hot with fufu, pounded yam, Eba (Garri) or any other Nigerian swallow of your choice. Enjoy!
Note: At every step of preparation, stir the soup several times to prevent the ingredients from lumping together.
This particular recipe makes for an excellent authentic Nigerian Affang soup that is sure to impress.