Nigerian Afang Soup

Afang Soup is one dish that you will find commonly in many homes in Cross river and Akwa Ibom States of Nigeria. Afang or Okazi also known botanically as Cnetum is widely available in Central Africa. The Nigerian equatorial forest holds such abundance of vegetation that is used both for food and medicinal purpose,

Afang Soup can be made with fish and vegetables and palm oil. If you are averse to palm oil then this soup may not be for you. Some people actually make this oil free but Noooo I can’t make this soup oil free lol. The oil is the real deal in this recipe. I am sure the originators of this dish will agree with me?. Oil compliments most vegetable soups like Afang and Edikang ikong. Having tasted Afang with oil. I doubt you can convince me to ditch the oil in this recipe.

Afang is made from afang vegetable (okazi in Igbo) and waterleaves. It is very similar to Edikang ikong.

The afang leaves differentiates them since edikang ikong soup is traditionally made with water leaves and Ugu while afang soup is made with okazi and waterleaf vegetable,

Nigerian Afang Soup

Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Course: Main Course
• Cuisine: Nigerian, West African
• Keyword: Afang, Afang soup
• Servings: 10 – 12

Ingredients

• Fish of your choice
• 1/2 medium onion chopped
• 2 knorr cubes or 2 tablespoons bouillon
• 1/2 pound smoked fish
• 1-2 cups of palm oil
• 5 cups okazi leaves
• 6 cups fresh waterleaves I used spinach
• Salt and pepper to taste

Instructions

1. Soak the dried okazi leaves for about 10 minutes or more, wash and drain the water.
2. In medium–sized sauce pan boil or fry the fish , season with salt, pepper, and Knorr, and onions until tender the choice of fish. Boil or grill your fish e.g Salmon, red snapper, sea brim or Sea bass. Reserve the stock
3. If using smoked fish, pick out the bones and cut it chunks, add to the pot of Fish. Cook for about 3-5 minutes.
4. Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable.
5. Repeat the same process with the chopped fresh spinach.
6. Stir in the oil, Knorr and shredded fish. Cover and let it simmer for a couple of minutes – 3-5
7. Add the okazi leaves to the pot, stir, then include the spinach.
8. Mix everything together and let it simmer for 5 to 10 minutes. Adjust for seasonings salt, pepper, and Knorr cubes
9. Serve warm with Yam, Sweet potatoe, Green plantain, Yellow Plantain, Amala