Nigeria, as a whole, has a lot of amazing dishes, and Afang is one of them. The Efik and Ibibio people of South-South Nigeria, mainly in the states of Cross River and Akwa Ibom, are the originators of the traditional cuisine known as Afang soup.
For decades, local communities have relied on this wholesome and delectable soup, which is typically served at family dinners, social events, and significant occasions.
The Efik and Ibibio people’s rich culinary legacy and abundant agricultural output are embodied in the soup known as “afang soup,” which is a symbol of hospitality and cultural identity.
The term “Afang” alludes to the wild spinach (Gnetum africanum), which grows in the forests of the area and is used in the soup. Over time, Afang soup has become a famous meal throughout Nigeria and even among the Nigerian diaspora, transcending its ethnic origins.
How to Prepare Afang Soup
Ingredients:
- 1 bunch of Afang leaves (wild spinach) or substitute with dried Afang leaves
- 1 bunch of waterleaf or spinach
- 500g assorted meats (beef, goat meat, and cow tripe)
- 200g stockfish
- 200g dried fish
- 1 cup periwinkle (optional)
- 2 cups palm oil
- 2 tablespoons ground crayfish
- 2 bouillon cubes
- Salt to taste
- 1 teaspoon ground pepper (or to taste)
- 1 onion, chopped
Preparation Steps:
Preparation of Leaves:
If using fresh Afang leaves, wash and shred them finely. If using dried Afang leaves, soak them in warm water to soften before blending or pounding.
Wash and chop the waterleaf or spinach.
Prepare the Meats:
Wash the assorted meats, stockfish, and dried fish thoroughly. Season with salt, chopped onions, and bouillon cubes.
Boil the meats and stockfish until tender, then add the dried fish and periwinkle (if using). Continue to cook until all the proteins are well incorporated and tender.
Cooking the Soup:
In a large pot, heat the palm oil and add the ground crayfish and ground pepper. Stir-fry for a few minutes to release the flavours.
• Add the waterleaf or spinach to the pot and cook until it releases its moisture. This should take about 5-7 minutes.
• Introduce the shredded or blended Afang leaves into the pot, mixing thoroughly.
Add the cooked meats, stockfish, and dried fish to the pot. Mix well and let it simmer for another 10-15 minutes, allowing all the flavours to meld together.
• Adjust seasoning with salt and more bouillon cubes if needed.
Final Touches:
If using periwinkle, add it to the soup and let it cook for an additional 5 minutes.
Stir the soup well and ensure it has a slightly thick consistency.Afang soup is typically served with traditional Nigerian swallows like garri (eba), fufu, pounded yam, or semolina.
Health Benefits of Afang Soup
Rich in Nutrients: Iron and calcium are two important minerals that are abundant in afang and waterleaf leaves, along with vitamins A, C, and K.
These nutrients are essential for immune system support, bone health, and keeping good vision.
High in Fiber: Both Afang and Waterleaf are excellent sources of dietary fibre, which aids in digestion, helps prevent constipation, and contributes to overall gut health.
Protein-Rich:The assorted meats, stockfish, and crayfish provide a substantial amount of protein, essential for muscle repair and growth, as well as overall bodily functions.
Antioxidant Properties: The vegetables used in Afang soup contain antioxidants that help protect the body from oxidative stress and reduce the risk of chronic diseases.
Low in Calories: Despite its rich taste and hearty nature, Afang soup is relatively low in calories, making it a nutritious option for those looking to maintain a healthy weight.
In addition to being a tasty and culturally significant meal, Abang soup is a nutritional powerhouse that promotes general well-being. Afang soup is still regarded as a treasured component of Nigerian cuisine, whether it is consumed as part of a festival feast or a cosy family dinner.
Make sure you prepare one for your kids during this summer.