Afang Soup with a Twist

Ingredients

• 500g (1.1 lb) Afang leaves 500g (1.1 lb) Afang leaves
• 250g (8.8 oz) water leaves 250g (8.8 oz) water leaves
• 500g (1.1 lb) assorted meats (beef, goat meat, or chicken) 500g (1.1 lb) assorted meats (beef, goat meat, or chicken)
• 200g (7 oz) smoked fish 200g (7 oz) smoked fish
• 50g (1.8 oz) crayfish 50g (1.8 oz) crayfish
• 2 onions, chopped 2 onions, chopped
• 3 red bell peppers, diced 3 red bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 4 tablespoons palm oil 4 tablespoons palm oil
• 2 tablespoons ground crayfish 2 tablespoons ground crayfish
• 2 stock cubes 2 stock cubes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Wash the Afang leaves and water leaves separately, then chop them finely.
2. 2.
   In a large pot, cook the assorted meats with one chopped onion, stock cubes, and salt until tender.
3. 3.
   Add the smoked fish and crayfish to the pot and continue cooking for another 5 minutes.
4. 4.
   In a separate pan, heat the palm oil and sauté the remaining chopped onion, diced bell peppers, and sliced carrots until slightly softened.
5. 5.
   Add the sautéed vegetables to the pot of meats and fish, followed by the chopped Afang leaves and water leaves.
6. 6.
   Stir well to combine all the ingredients and simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Season with ground crayfish, salt, and pepper to taste.
8. 8.
   Serve hot with your choice of fufu, pounded yam, or rice.

Treat your ingredients with care...

• Afang leaves — Ensure the leaves are finely chopped to enhance their texture in the soup.
• Smoked fish — Remove any bones before adding it to the soup.
• Palm oil — Use authentic Nigerian palm oil for an authentic flavor.

Tips & Tricks

• To save time, you can use frozen Afang leaves instead of fresh ones.
• Adjust the spiciness by adding more or less pepper according to your preference.
• For a smokier flavor, you can grill the bell peppers before adding them to the soup.
• Feel free to add other vegetables of your choice to make the soup even more nutritious.
• Leftover Afang Soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Afang Soup hot in bowls alongside your choice of fufu, pounded yam, or rice. Garnish with chopped fresh herbs such as parsley or cilantro for an added burst of freshness.

Presentation advice

Present the Afang Soup in a vibrant bowl, showcasing the colorful vegetables and meats. Drizzle a swirl of palm oil on top for an attractive finishing touch. Serve with a side of fufu or pounded yam to complete the traditional Nigerian presentation.