Afang Soup (Spinach And Okazi Leaves)
Afang Soup (Spinach And Okazi Leaves)
Afang Soup is a hearty, nutrient-rich dish made with a blend of spinach (or waterleaves) and Okazi leaves. Packed with chunks of meat and fish, this flavorful Nigerian soup is perfect when paired with your favorite starchy side like eba or fufu.
Equipment
- Medium pot
- Blender or food processor
Ingredients
- 2 pounds of meat tripe, cowskin, meat
- 1/2 medium onion chopped
- 2 maggie cubes
- 1/2 pound smoked fish
- 1/2 cup crayfish
- 2 cup red oil
- 5 cups okazi leaves
- 6 cups fresh waterleaves I used spinach
- salt and pepper
Instructions
- Prepare the Okazi Leaves:Soak the dried Okazi leaves in water for about 10 minutes. Rinse and drain well.
- Cook the Meat:In a medium-sized pot, boil the meat with chopped onions, salt, pepper, and Maggi cubes until tender (20-40 minutes, depending on the meat). You can shorten this step using a pressure cooker. Reserve the stock.
- Cook Cow Skin and Tripe:Boil the cow skin and tripe separately or together until tender. Drain any excess water.
- Combine Ingredients:In a large pot, combine the cooked meat, smoked fish, and about 1-2 cups of the reserved stock.If using smoked fish, debone it and cut into chunks before adding to the pot. Let it cook for 3-5 minutes.
- Prepare the Greens:Pulse the soaked Okazi leaves in a blender or food processor with a little water to soften them. Repeat the process with the spinach or fresh waterleaves.
- Finish the Soup:Stir in the palm oil, crayfish, and additional Maggi cubes (or bouillon powder). Cover and let simmer for 3-5 minutes.Add the processed Okazi leaves to the pot and stir, then mix in the spinach or waterleaves.Let the soup simmer for another 5-10 minutes. Adjust seasoning with salt, pepper, and more Maggi to taste.
- Serve:Serve hot, paired with eba or your favorite starchy side.
Notes
- Oil Adjustment: If you're health-conscious, you can reduce the amount of palm oil used. Even with just ½ cup, the soup remains flavorful.
- Optional Additions: Feel free to add periwrinkles for extra texture, or blend one okra with the spinach for a slimy consistency.
- Serving Suggestion: Afang soup is traditionally served with eba, fufu, or other starchy sides.
Nutrition
Calories: 358kcalCarbohydrates: 4gProtein: 49gFat: 15gSaturated Fat: 4gCholesterol: 157mgSodium: 1140mgPotassium: 778mgFiber: 2gSugar: 1gVitamin A: 4365IUVitamin C: 13.7mgCalcium: 93mgIron: 4.8mg
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