Nigerian Afang Soup By Lilian Nke
Afang soup is a tasty, nutritious Nigerian soup, native to the
Efiks/Ibibios (Akwa Ibom & Cross river states).
This delicious soup has a slight bitter taste and is usually prepared with a combination of vegetables (Afang leaves and water leaves), assorted seafood/fish, meat and spices .
200 g beef or assorted meat(cow skin, shaki(tripe), etc)
20 g Smoked fish
Stock fish (optional)
1 handful Shelled Periwinkle (optional because some people don’t like periwinkles)
500 g Afang Leaves(same as okazi/ukazi leaves) (you can use the dry or fresh leaves)
1 kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
Ingredients
200 g beef or assorted meat(cow skin, shaki(tripe), etc)
20 g Smoked fish
Stock fish (optional)
1 handful Shelled Periwinkle (optional because some people don’t like periwinkles)
500 g Afang Leaves(same as okazi/ukazi leaves) (you can use the dry or fresh leaves)
1 kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
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