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–+ servings

Nigerian Afang Soup

Chichi Uguru
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 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Nigerian, West African
Servings 10 -12

Ingredients

  • 4-6 cups Meat Stock (Add more water as needed)
  • ½ cup Ground crayfish
  • ½ Tbsp Cameroon pepper
  • 1-1/2 to 2 cups palm oil
  • 2 large onions chopped
  • 300 g beef or roasted turkey pre-cooked
  • 350 g cow feet pre-cooked
  • 350 g stock fish pre-cooked
  • 2 cups frozen cooked shrimps (optional
  • 907 g frozen spinach
  • 500 g ground okazi
  • 2 teaspoons Bouillon powder (adjust to taste)
  • ½ teaspoon salt (adjust to taste)
  • 2 pieces of Dried fish cleaned and deboned. (optional)

Instructions

Using Precooked meats

  • Add crayfish and Cameroon pepper to the meat stock and Bring the meat stock to boil*
  • Add the ground okazi to the meat stock and set on medium low to simmer
  • In a separate saucepan, heat up oil and sauté chopped onions for about a minute to release its flavor.
  • Pour sautéed onions with oil into the pot, then add the shrimps, stock fish, dry fish and other precooked meats. Stir, taste for seasoning and adjust accordingly.
  • Finally add the spinach, stir to mix, lower heat to simmer for another 2 minutes then turn off heat.
  • Serve with your choice of swallow.

When not using precooked meats

  • Add assorted meats to a pot. Season with bouillon and salt. Add water just enough to cover the meats then bring to boil.
  • When the meats begins to boil, add crayfish and pepper and continue to cook till meat is almost fully cooked.
  • Add the ground okazi and oil with sautéed onions to the meats, stir and taste for seasoning. Adjust to taste.
  • Add the spinach. Stir in and Lowe heat to simmer for about 2 minutes. Then turn off heat and serve.

Notes

  1.  I usually prep the meats used for my soups and stews a day or up to a week before making the soup. That way I save a lot of time on the day I make the soup. The meat stock is also prepped ahead.
  2. If you don't have precooked meats, all you need to do is start by cooking the meats then continue with the steps outlined above.
  3. Sautéing the onions is an optional step but I noticed it improves the taste of the soup. If using fresh pepper, chopped it up and sauté with the onions in palm oil.
  4. For the precooked meats option: Quantity of salt and Bouillon powder (Maggi or Knorr powder) is a guide you will need to adjust to your taste bearing in mind that the meat stock already has some in there.
  5. If cooking your meats from scratch, the quantity would need to be increased as well. Let your taste buds guide you.