Pronounced ah-fan, afang soup is indigenous to the Efik, Ibibio and Oron people of Southern Nigeria. Afang soup is a healthy soup infused with vegetables and ample protein.
Learn to make afang soup with these simple steps.
- Afang leaves (chopped and blended)
- Water leaves (chopped)
- Protein of your choice (beef, chicken, shrimps, fish… the more the merrier)
- Crayfish (ground)
- 5 to 10 fresh yellow peppers
- Seasoning (salt, seasoning cubes)
- Onions (chopped)
- Palm oil
- Ground pepper (optional)
Part 1 (Preparation)
- Wash and season (with salt, ground pepper, seasoning cubes and onions) your protein to taste; put it in a pot to boil.
- Wash the chopped water leaves.
- Grind or blend the yellow peppers.
- If you have fish and shrimps, rinse and shred them.
Part 2 (Coming Together)
- When your protein is cooked, add your ground yellow peppers, crayfish, fish and shrimps to the pot. Stir and allow to boil for 3 minutes.
- Add the washed water leaves to the pot. Stir and allow it to boil for 5 to 7 minutes (because water leaves have a lot of water in them, they will release water into the pot as they boil).
- Add two cooking spoonfuls of palm oil. Allow to simmer for 3 minutes and then stir.
- Add the ground afang leaves. Stir and allow to boil for 2 minutes.
Afang soup can be eaten with a range of ‘swallows’ (eba, semolina) but is best enjoyed with fufu.