Afang
Ingredient
- 1/2 a cup of blended or pounded afang leaves
- A pack of defrosted Spinach ( ~1.5 cups)
- Beef or Goat meat (~2 cup)
- Shredded dried Fish(1 cup)
- 1/4 cup of palm oil (Halfed)
- Dried Pepper (1 teaspoon)
- Salt to taste
- Crayfish 3Table spoons
- Maggi (2cubes)
Direction
- On low heat, Boil the beef- with salt and pepper (do not add water)
- Once the beef is tender (30-45mins), add a cup of water, add fish, crayfish, grounded pepper and 1/2 of the palm oil
- Increase the heat to medium, Cover the pot and allow to steam (about 10mins)
- Add the spinach and allow to cook for another 10 minutes. Add the remaining oil, afang leaves, maggi and some salt. Simmer for 5 mins. Taste and adjust for seasoning (Salt). Simmer for another 5-7mins.
- Serve with your choice of Fufu, Garri or Semolina
EnJoy
Food Credit:MS Edoho
Looks great. I thought it was ugu (pumpkin leaves) that went with the afang, and that’s how I was taught and how I’ve been cooking it. Or does it not matter, as long as the afang is present?
It shouldn’t make that much difference.
Nice one
D afang soup i know is prepared with waterleaf and afang(ukazi). Spinach or ugu shd be vegetable soup. They are similar but different soups. Original afang soup is waterleaf and afang. Thanks