Afang Soup (Spinach And Okazi Leaves)

African Vibes Recipes

Afang Soup is a traditional Nigerian soup made from a combination of Okazi leaves and spinach (or water leaves). This nutrient-rich soup is packed with various meats, smoked fish, and seasoned with spices. Known for its hearty, slimy texture, it is commonly enjoyed with starchy sides like eba or pounded yam.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course, Soups

Cuisine Nigerian Cuisine

Servings

Equipment

Ingredients

2 lbs meat tripe, cowskin, meat
1/2 medium onion chopped
2 maggie cubes
1/2 lb smoked fish
1/2 cup crayfish
2 cup red oil
5 cups okazi leaves
6 cups resh waterleaves I used spinach
salt and pepper

Instructions

Prepare the Okazi Leaves:

If using dried okazi leaves, soak them in water for 10 minutes to soften. Drain well.
Pulse the okazi leaves in a blender or food processor with a little water to make them pliable.

Cook the Meat:

In a medium-sized saucepan, combine the meat (tripe, cow skin, and beef), chopped onions, salt, pepper, and Maggi cubes. Add water to cover the meat and cook until tender (about 20-40 minutes).
Boil the cow skin and tripe together or separately until tender. Drain and set aside. Reserve the stock.

Combine Ingredients:

In a large pot, combine the cooked meat, smoked fish (deboned and cut into chunks), and about 1-2 cups of the reserved stock. Cook for 3-5 minutes.

Prepare the Vegetables:

Blend the fresh spinach (or water leaves) in a food processor until finely chopped.

Cook the Soup:

Stir in the red palm oil, ground crayfish, and additional Maggi cubes. Cover and simmer for 3-5 minutes.
Add the blended okazi leaves to the pot, followed by the spinach. Mix everything well.

Final Simmer:

Let the soup simmer for 5-10 minutes. Adjust the seasoning with salt, pepper, or Maggi cubes as needed.

Serve:

Serve the Afang Soup warm with eba, fufu, or any starchy side of your choice.

Notes

Recipe Tips:

Meat Choices: Use a variety of meats for a richer flavor. Options include goat meat, beef, or snails.
Vegetables: If fresh water leaves are available, use them instead of spinach for a more authentic taste.
Consistency: Add more or less water depending on your preferred thickness.

Keyword Afang Soup

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