Afang Soup Recipe
by OMAMURHOMU SANDERS on October 21, 2022
Ingredients for Afang Soup
- 400g sliced Okazi/Afang leaves | about 4 handfuls
- 250g Water leaves
- 20 to 25 cl red palm oil (about 1 drink glass)
- Beef, Kanda and Dry fish
- 2 tablespoons ground crayfish
- Pepper and salt (to taste)
- 2 stock cubesBefore you cook the Nigerian Afang Soup
Before you cook Afang Soup
- Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves.
- Grind your pepper and crayfish and cut the onions into tiny pieces.
Cooking Directions
- Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water.
- When done, add the dry fish and cook for about 5 more minutes. Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
