Low Fat Afang Soup
Delightfully rich in flavor yet surprisingly low in calories, Low Fat Afang Soup is a healthier twist on the classic Nigerian delicacy. This nutrient-packed soup features tender lean beef, a medley of dried and smoked fish, and the earthy goodness of okazi and waterleaf for a guilt-free indulgence. Infused with aromatic crayfish, red chili peppers, and a touch of palm oil, it achieves a perfect balance of taste and health. Periwinkle adds a unique texture, making every spoonful unforgettable. Ready in just over an hour, this wholesome soup is ideal for those seeking a satisfying yet low-fat meal. Serve it hot with your favorite swallow like eba or fufu and savor a deliciously lighter take on Afang Soup. Perfect for weight-conscious food lovers and traditional soup enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Beef (lean)
- 100 grams Dried fish
- 100 grams Smoked fish
- 100 grams Okazi leaves
- 200 grams Waterleaf
- 1 medium Onion
- 2 pods Red chili peppers
- 2 cubes Seasoning cubes
- 1 teaspoon Salt
- 2 tablespoons Crayfish
- 2 tablespoons Palm oil
- 100 grams Periwinkle
- 500 ml Water
Instructions
Wash the lean beef thoroughly and cut into bite-sized pieces. Rinse the dried and smoked fish with warm water to remove any dirt or sand, then set aside.
In a large pot, add the beef pieces and season with one chopped onion, seasoning cubes, and a dash of salt. Pour in 200 ml of water to cover the meat and bring to a boil over medium heat. Cook for 20 minutes until the beef is tender.
While the meat is cooking, wash the okazi leaves and waterleaf separately. Finely shred the okazi leaves and chop the waterleaf. Use a sieve to ensure you drain any excess water from the waterleaf.
When the meat has softened, add the dried fish and smoked fish to the pot. Stir well and let it cook for an additional 10 minutes.
Add the washed periwinkle, chopped red chili peppers, and crayfish into the pot. Stir to combine all ingredients thoroughly.
Next, incorporate the chopped waterleaf into the pot and cook for about 5 minutes, stirring occasionally. This will ensure the leaf cooks without turning mushy.
Add the finely shredded okazi leaves and 300 ml of water to the pot. Stir well to integrate everything properly. Allow the mixture to simmer for another 5 minutes.
Stir in the palm oil, ensuring it's evenly distributed throughout the soup. Allow it to simmer for an additional 5 minutes on low heat to let the flavors meld.
Taste the soup and adjust the seasoning if needed. Remove from heat and let it rest for a few minutes before serving.
Serve hot with your choice of swallow, such as eba or fufu, and enjoy your low-fat Afang soup!
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 10871 mg | 473% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.5 g | ||
| Protein | 270.2 g | 540% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 577 mg | 44% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2872 mg | 61% | |
*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.
