Ingredients with Measurements:
- 500g of Afang leaves (shredded)
- 500g of Bitter leaf (washed and chopped)
- 1kg of assorted meat (beef, cow skin, tripe, and goat meat)
- 500g of smoked fish (deboned)
- 2 cups of crayfish (ground)
- 2 cups of palm oil
- 2 onions (chopped)
- 3 stock cubes
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Mortar and pestle
Step-by-step instructions:
1. Wash and season the assorted meat with salt and pepper. Boil until tender and set aside.
2. In a mortar, grind the crayfish and set aside.
3. In a large pot, heat the palm oil and sauté the chopped onions until translucent.
4. Add the ground crayfish and stir for 2 minutes.
5. Add the smoked fish and stir for another 2 minutes.
6. Add the boiled meat and stir for 5 minutes.
7. Add the shredded Afang leaves and stir for 5 minutes.
8. Add the chopped Bitter leaf and stir for another 5 minutes.
9. Add the stock cubes and salt to taste.
10. Cover the pot and let it simmer for 10 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 people
Nutritional information:
Calories: 400
Fat: 20g
Protein: 30g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Spinach can be used as a substitute for Afang leaves.
- Uziza leaves can be used as a substitute for Bitter leaf.
- Vegetable oil can be used as a substitute for palm oil.
Variations:
- Add periwinkle to the soup for a seafood twist.
- Use chicken instead of assorted meat for a lighter version.
- Add ground egusi (melon seeds) for a thicker consistency.
Tips and tricks:
- To reduce the bitterness of the Bitter leaf, soak it in water for 30 minutes before washing.
- Use a wooden spoon to stir the soup to prevent the leaves from breaking.
- Add water if the soup is too thick.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a side of fufu or pounded yam.
Garnishes:
Garnish with chopped fresh parsley or sliced scallions.
Pairings:
Serve with a side of jollof rice or fried plantains.
Suggested side dishes:
Fufu, pounded yam, or eba.
Troubleshooting advice:
- If the soup is too bitter, add more crayfish or palm oil.
- If the soup is too thick, add more water.
Food safety advice:
- Wash all ingredients thoroughly before cooking.
- Cook meat to an internal temperature of 165°F (74°C).
Food history:
Afang soup is a traditional Nigerian soup that originated from the Efik and Ibibio tribes in the southern part of Nigeria.
Flavor profiles:
Afang soup has a rich and earthy flavor with a slight bitterness from the Bitter leaf.
Serving suggestions:
Serve hot with a side of fufu or pounded yam.
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Region: Nigerian