Vegetarian Afang Soup
Dive into a bowl of hearty and flavorful Vegetarian Afang Soup, a plant-based twist on the beloved West African classic! This vibrant dish combines the earthy richness of finely chopped okazi leaves and tender waterleaf with the umami-packed addition of mushrooms and ground crayfish. Infused with the warmth of blended red bell peppers, onions, and garlic, and simmered in a base of aromatic vegetable broth and palm oil, this soup delivers a medley of bold, satisfying flavors. Easy to prepare in under an hour, it’s a nutrient-packed, vegan-friendly delight that pairs beautifully with sides like boiled yam or plantains. Whether you're a seasoned afang soup lover or exploring its unique taste for the first time, this meatless version is as soulful as it is wholesome. Perfect for anyone seeking a taste of authentic West African cuisine with a vegetarian twist! Keywords: Vegetarian Afang Soup, West African cuisine, plant-based soups, vegan recipes, okazi leaves, waterleaf recipes.
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Recipe Information
Ingredients
- 100 grams Okazi leaves
- 200 grams Waterleaf
- 1 large Red bell pepper
- 1 medium Onion
- 3 pieces Garlic cloves
- 100 ml Palm oil
- 500 ml Vegetable broth
- 1 tablespoon Ground crayfish
- 1 teaspoon Salt
- 0.5 teaspoon Ground pepper
- 1 piece Bouillon cube
- 150 grams Mushrooms
Instructions
Wash the okazi leaves thoroughly to remove any dirt. Soak in warm water for a few minutes and then rinse again. Chop the leaves finely.
Wash the waterleaf thoroughly, chop it, and set aside.
Blend the red bell pepper with the onion and garlic cloves until smooth.
In a large pot, heat palm oil over medium heat. Add the blended pepper mix and sauté for 5 minutes.
Add the vegetable broth to the pot and bring to a gentle boil.
Once boiling, add the chopped okazi leaves and allow to cook for 10 minutes.
Introduce the mushrooms, ground crayfish, salt, ground pepper, and stir well. Allow to simmer for another 5 minutes.
Add the chopped waterleaf and a bouillon cube. Stir well and let the soup cook for another 10 minutes.
Taste and adjust seasoning as desired. Let it simmer for an additional 5 minutes to marry the flavors together.
Serve the vegetarian Afang soup hot with your choice of side such as boiled yam or plantain.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 23.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2621 mg | 56% | |
*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.
