July 11, 2024

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#cookingguilde: Let’s make Afang Soup

#cookingguilde: Let’s make Afang Soup

Afang soup is a delicious and popular Nigerian dish that originates from the Efik people of the Cross River region. It is a nutritious soup made with a combination of afang leaves, water leaves, and various other ingredients. Here’s a simplified recipe to make afang soup:


500g of assorted meats (beef, goat meat, or chicken)
200g of stockfish
200g of smoked fish
2 cups of shredded or blended afang leaves
2 cups of shredded water leaves (substitute with spinach if not available)
1 onion, chopped
2 red bell peppers (tatashe), chopped
3-4 tablespoons of palm oil
2 tablespoons of ground crayfish
2 seasoning cubes
Salt and pepper to taste


1. Prepare the assorted meats by washing them thoroughly. Place them in a large pot, add water, and cook until tender. You can use a pressure cooker to speed up the cooking process.

2. In a separate pot, soak the stockfish in hot water for about 20 minutes to soften it. Rinse thoroughly afterward to remove any dirt or sand.

3. Add the stockfish and smoked fish to the pot with the assorted meats. Continue cooking for another 10-15 minutes to allow the flavors to blend.

4. In another pot, heat the palm oil on medium heat. Add the chopped onions and sauté until translucent.

5. Add the chopped red bell peppers (tatashe) to the pot and cook for about 5 minutes, stirring occasionally.

6. Add the shredded or blended afang leaves and water leaves (or spinach) to the pot. Stir well to combine with the sautéed onions and peppers.

7. Reduce the heat to low and cover the pot. Let the leaves cook down for about 5 minutes or until they are wilted and tender.

8. Add the cooked assorted meats, stockfish, and smoked fish to the pot with the cooked leaves. Stir to combine all the ingredients.

9. Season the soup with ground crayfish, seasoning cubes, salt, and pepper to taste. Adjust the seasoning according to your preference.

10. Cover the pot and let the soup simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

11. After simmering, give the soup a final taste and adjust the seasoning if necessary.

12. Your afang soup is now ready to be served! It pairs well with pounded yam, fufu, eba, or any other swallow of your choice.

Enjoy the delightful flavors and nutritious goodness of homemade afang soup. It’s a perfect dish to share with family and friends, and a true Nigerian culinary delight!

Duru Eunice Adaku

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