Afang Soup
Experience the rich, vibrant flavors of *Afang Soup*, a beloved Nigerian delicacy that’s both hearty and nutritious. This traditional vegetable soup is a delightful combination of tender beef, goat meat, stockfish, and dried fish, simmered in a savory broth infused with palm oil, ground crayfish, and spicy scotch bonnet peppers. The star ingredients—finely chopped Afang leaves (wild spinach) and waterleaf or spinach—create a nutrient-packed, earthy base that’s irresistibly flavorful. Optional periwinkles add a touch of coastal flair, while every spoonful bursts with umami goodness. Perfect for pairing with fufu, pounded yam, or steamed rice, Afang Soup is a true celebration of Nigerian cuisine, offering a comforting and wholesome meal for every occasion.
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Recipe Information
Ingredients
- 500 grams Beef
- 300 grams Goat meat
- 200 grams Stockfish
- 200 grams Dried fish
- 200 grams Periwinkle (optional)
- 200 grams Afang leaves (wild spinach)
- 200 grams Waterleaf or Spinach
- 150 ml Palm oil
- 3 tablespoons Ground crayfish
- 2 pieces Scotch bonnet peppers
- 1 medium Onions
- 2 cubes Seasoning cubes
- 1 teaspoon Salt
- 1 liter Water
Instructions
Wash the beef, goat meat, and stockfish thoroughly. Place them in a large pot and season with the chopped onion, seasoning cubes, and salt. Add 500 ml of water and cook on medium heat for about 30 minutes until tender.
While the meat is cooking, soak the dried fish in warm water for about 10 minutes to soften it. Then, de-bone and shred the fish.
Wash the Afang leaves and grind or pound them until finely chopped. If using waterleaf, chop it finely as well. If using spinach, ensure it is frozen or wilted, and then chop it.
Once the meat is tender, add the stockfish and dried fish to the pot. Continue cooking for another 10 minutes, adding more water if necessary.
Add the palm oil to the pot and allow it to cook with the meat for 5 minutes until the oil is well incorporated.
Stir in the ground crayfish and chopped scotch bonnet peppers. Adjust seasoning if necessary, using additional salt or seasoning cubes.
Add the chopped Afang leaves to the pot, stirring well to combine.
Add the waterleaf, or spinach, to the soup. Stir everything together thoroughly. Allow it to cook for 5-7 minutes on low heat. If using periwinkle, add it at this stage.
Taste for seasoning and adjust as necessary. Serve the Afang soup hot with fufu, pounded yam, or rice as a side.
Nutrition Facts
Calories |
4505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1436 mg | 478% | |
| Sodium | 19499 mg | 848% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.2 g | ||
| Protein | 565.7 g | 1131% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1346 mg | 104% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 5935 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
