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Afang Soup Recipe

Afang soup is a delicacy from the Southern part of the country - Akwa Ibom and Cross Rivers states to be exact. It roughly takes about an hour and a half to prepare, and is rich in vitamins and fibre.
  • Ingredients

    Serves - 6 people

    1 kg assorted meat (Oxtail, Tripe, Ponmo etc)

    300g Stockfish

    300g dried fish (washed)

    200g Periwinkle

    200g whole dry prawns (cleaned)

    150g Ground Crayfish

    2 medium onions (chopped)

    4-6 scotch bonnet pepper/ata rodo (ground) OR Cameroon pepper to taste

    450g Afang leaves (washed, shredded and pounded)

    1kg Waterleaf (washed and shredded)

    250ml Mamador Virgin Palm Oil

    500ml water

    Salt to taste

    Seasoning cubes

  • Method
    Step 1
    Wash the assorted meat thoroughly and place in a pot. Add the chopped onions, seasoning cubes,salt and water. Cook for 30 minutes.
    Step 2
    Wash the smoked Dry fish with salt and leave soaking in boiling water for 5-8 minutes. Rinse out thoroughly with lots of water and set aside.
    Step 3
    Wash your Periwinkles and set aside.
    Step 4
    Add stock fish and pepper to the pot of meat and continue cooking for another 10 minutes, adding more water as required.
    Step 5
    Finally, add the pounded Afang leaves, washed Waterleaf and Crayfish. Give it a good stir and bring to the boil. Add Mamador Virgin Palm Oil, check seasoning and add if needed, allow to simmer for 15-20 minutes until the soup is well blended.
    Step 6
    Remove from heat. Now your meal is ready.
    Step 7
    Serve with Pounded yam, Semovita etc.
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