Afang soup originated from southern Nigeria, like most soups from the region it’s a earthy broth of meat and fish with vegetable simmered in. Afang is a wild vegetable also called Okazi by the Igbos. Botanically afang is called Gnetum africanum from the Family Gnetaceae.
The soup is traditionally prepared with a combination of afang leaf and water leaf. If you live outside Nigeria or don’t have access to waterleaf for other reasons, great substitutes are malabar spinach (Amunututu) and watercress.
- Cubed Beef or Goat meat (2 cups)
- Shredded dried Fish (1 cup)
- Medium size panla (okporoko)
- Blended or pounded afang leaves (1.5 cup )
- Finely chopped water leaves (2 cups)
- 1/4 cup of palm oil
- Grounded dried Pepper (1 teaspoon)
- Salt to taste
- Crayfish powder (3 tablespoons)
- Maggi (2 cubes)
- Combine beef with 2-3 cups of water in a large pot. Add in panla, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
- Add more water to cover the cooked beef. Add in shredded fish, crayfish powder, ground pepper, and palm oil. Stir. Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and ajust for seasoning.
- Add the vegetables. Do not stir. Simmer uncovered for 3 minutes and remove from heat immediately.
Serve with your choice of Fufu, Garri or Semolina