Heart-Healthy Afang Soup
Indulge in the vibrant flavors of *Heart-Healthy Afang Soup*, a nutritious twist on the classic West African dish. Packed with fresh afang leaves, hydrating waterleaf, and lean protein from skinless chicken breast, this recipe prioritizes your health without sacrificing authentic taste. A splash of extra virgin olive oil and low-sodium chicken stock keep it heart-friendly, while aromatic garlic, bell pepper, and crayfish infuse the soup with irresistible depth. Perfectly balanced and simple to prepare in under an hour, this warming soup celebrates wholesome ingredients and bold flavors in every spoonful. Whether you're seeking a light yet satisfying meal or exploring healthy African cuisine, this dish is sure to delight.
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Recipe Information
Ingredients
- 200 grams fresh afang leaves
- 400 grams fresh waterleaf
- 300 grams skinless chicken breast
- 1 medium onion
- 2 tablespoons crayfish
- 100 grams smoked fish (optional)
- 1 teaspoon ground cayenne pepper
- 500 milliliters low-sodium chicken stock
- 2 tablespoons extra virgin olive oil
- 2 pieces garlic cloves
- 0.5 teaspoon salt
- 1 medium bell pepper
Instructions
Wash the afang leaves thoroughly, then blend or finely chop them.
Wash and chop the waterleaf finely. Set aside both leaves in separate bowls.
Cut the chicken breast into bite-sized pieces, mince the garlic, and dice the onion and bell pepper.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the onions and minced garlic until fragrant.
Add the chicken breast pieces to the pot and brown on all sides, about 5-7 minutes.
Pour in the low-sodium chicken stock and bring to a simmer. Add the diced bell pepper and let cook for 10 minutes.
Stir in the crayfish, ground cayenne pepper, and salt to enhance the flavor of the broth.
Add the chopped waterleaf to the pot and cook for about 5 minutes.
In a separate small pan, heat the remaining tablespoon of olive oil over medium heat. Add the blended afang leaves and sauté for 2-3 minutes to release the flavor.
Add the sautéed afang leaves and optional smoked fish to the pot. Mix well and allow to simmer for an additional 10 minutes.
Taste and adjust the seasoning if necessary. Serve the afang soup hot, garnished with extra slices of bell pepper if desired.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 10.2 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 914 mg | 70% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3607 mg | 77% | |
*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.
