Nigerian Afang Soup
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 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4-6 cups Meat Stock ((Add more water as needed))
- 1/2 cup Ground crayfish
- 1/2 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))
- 1/2 teaspoon salt ((adjust to taste))
- 2 pieces of Dried fish cleaned and deboned. ((optional))
Instructions
- 1
Add crayfish and Cameroon pepper to the meat stock and Bring the meat stock to boil*
- 2
Add the ground okazi to the meat stock and set on medium low to simmer
- 3
In a separate saucepan, heat up oil and sauté chopped onions for about a minute to release its flavor.
- 4
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.
- 5
Finally add the spinach, stir to mix, lower heat to simmer for another 2 minutes then turn off heat.
- 6
Serve with your choice of swallow.
- 7
Add assorted meats to a pot. Season with bouillon and salt. Add water just enough to cover the meats then bring to boil.
- 8
When the meats begins to boil, add crayfish and pepper and continue to cook till meat is almost fully cooked.
- 9
Add the ground okazi and oil with sautéed onions to the meats, stir and taste for seasoning. Adjust to taste.
- 10
Add the spinach. Stir in and Lowe heat to simmer for about 2 minutes. Then turn off heat and serve.