Afang Soup is a traditional Nigerian stew made from the leaves of the forest plant Cnetum africanum, known as afang, ukazi or okazi, its is a popular delicacy in the Southern part of Nigeria most especially among the Ibibios and the Efiks in Akwa Ibom, Igbos and Cross River State of Nigeria, It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare), and an assorted selection of smoked fish, stock fish, meat and crayfish.
Afang or Ukazi or as the Igbos will call it Okazi is a truly delicious African soup, which is also enjoyed by the Camerounians and Congolese, the Camerounians call it Eru" while in Congo it is known as "koko".
In the Southern part of Nigeria and Cameroun, ceremonies like child birth, Weddings and funerals are not completed without this delicacy.
The other leaf used in the afang soup is the water leaf or fame flower (Talinum triangulare) which is found in many countries in West Africa, Central African, some southern parts of USA but mostly cultivated in Cameroon and Nigeria.
Like all other African food soup, Afang soup is highly nutritious, since it contains a copious blend of vegetables, fish and or meat, along with needed lipids, minerals and vitamins.
The Afang leaf itself serves as a dietary fiber which helps in proper digestion and gives a bulk feeling, vital for a good weight control diet. It also contains Vitamin A, fat, oil, and iron.
The unique flavor derived from the afang leaves in combination with the richness of other ingredients makes this superb soup appealing to a wider spectrum of palates.
1 pound meat, cleaned and cut into bite-sized pieces
1 hot chille pepper
1 Onion, chopped
2 pieces dried fish
2 pounds afang leaves, cleaned, pounded with a mortar and pestle
1 pound waterleaf, cleaned and torn into pieces
1 cup dried prawn (pounded)
1 cup red palm oil
1. Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5minutes
2. Add Onion and chilies pepper. Reduce heat, cover, to simmer.
3. In a separate pan bring a few cups of lightly salted water to a boil.
4. Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.
5. Remove snails from water, Use a small fork to remove the snails from their shells. Rinse the snail meat in
cool water. Drain and sprinkle with lime or lemon juice.
6. Add the properly cleaned periwinkles,dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.
7. Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5minutes till greens are completely soft and tender
: 25-30 Minutes
Serve with Fufu, Pounded yam, Starch or Eba