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Afang Soup

Afang soup is one of the popular vegetable soup in the Eastern part of Nigeria. My husband likes it but I don’t always have access to the vegetables used for it and when I get to buy them they’re are frozen and dried vegetables, f you can get fresh vegetables please use them as they’re the best.

Afang soup taste is different from normal and vegetable soup because the vegetable leaves are different in texture and taste. I used frozen waterleaves and dried okazi. Okazi leaves are very tough so make sure you soak in warm/hot water (if you’re using dried) rinse very well and pound them. I pounded the water leaves too.

Periwinkle is one popular ingredient in this soup but I don’t like it I usually replace it with apple snail (the small snails) but I didn’t have it when I was cooking it. So, if you like apple snail it is great in this recipe. Also, I used pre-cooked meat but if you’re using uncooked meat I added the instruction for it below. You can use assorted meat or any protein of your choice.

You might want to try;

Nigerian White Soup (Ofe Nsala)

Kale Efo Riro (Nigerian Kale Soup)

Egusi Soup (Melon Soup Boiling Method)

How To Cook Jute Leaves (Nigerian Ewedu Soup)

Efo Riro (Nigerian Spinach Stew)

Afang Soup
Ingredients
  • 4 Cups Okazi/Afang leaves (thinly sliced, soaked, rinsed, and pound)
  • 2 ½ Cups Waterleaves
  • Protein of your choice (I used stock fish, precooked meat, dried fish)
  • 2 Tablespoons Ground Crayfish
  • 2 Rodo/habanero
  • Periwinkles (optional I can't access it and I don't like it)
  • 1 Cup Palm oil (or more)
  • 1 onion
  • Seasoning powder/cubes
  • Salt to taste
Instructions
  1. Soak the stockfish in a bowl of hot water and salt preferably overnight. I used dried okazi (I can’t access fresh) I used frozen water leaves too but if you can lay your hand on fresh leaves of both please use it.

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  2. Soak the thinly slice okazi leaves in a bowl of warm/hot water, thaw the water leaves in another bowl of cold water.

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  3. While the okazi and water leaves are doing their thing, place a large pot over medium-high heat and boil the meat (if you’re using raw meat) with onion, seasoning powder/cube, and salt. I used pre-cooked meat, it was cooked and roast in the oven for a few minutes. So, I only added the stockfish, ponmo, and dried fish cover then bring to a boil. The stockfish was soaked in hot water and salt overnight.

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  4. Add the crayfish, oil, chopped pepper, ogiri (I used iru/locust beans), periwinkle if you’re using then boil for a few minutes.
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  5. While the mixture is boiling, rinse both leaves clean and pound (you can use a blender/food processor) If you’re using a blender or a food processor add a small quantity of water to easy blending. Should in case you add too much water make sure you squeeze out the water before adding to mixture.

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  6. Add both pounded leaves and continue to cook, seasoning with seasoning powder/cube and salt to taste. When the okazi is cooked and you’re satisfied with the seasoning and consistency, take the pot off and serve.

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  7. Enjoy with your favorite side.
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