Ingredients with Measurements:
- 2 cups of shredded afang leaves
- 1 cup of waterleaf
- 2 cups of chicken or beef broth
- 1 can of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of crayfish
- 1 tablespoon of ground pepper
- 1 tablespoon of salt
- 1 tablespoon of palm oil
- 1 pound of assorted meat (beef, chicken, or goat)
- 1 cup of periwinkle
- 1 cup of stockfish
- 1 cup of smoked fish
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Rinse the afang and waterleaf in cold water and set aside.
2. In a large pot, heat the palm oil over medium heat.
3. Add the chopped onions and minced garlic and sauté until fragrant.
4. Add the assorted meat and cook until browned.
5. Add the crayfish, ground pepper, and salt and stir to combine.
6. Add the chicken or beef broth, stockfish, and smoked fish and bring to a boil.
7. Reduce the heat and let it simmer for 20 minutes.
8. Add the periwinkle and let it cook for another 5 minutes.
9. Add the shredded afang leaves and waterleaf and stir to combine.
10. Pour in the coconut milk and stir gently.
11. Let it simmer for another 5 minutes.
12. Taste and adjust seasoning if necessary.
13. Serve hot with your choice of side dish.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use spinach instead of waterleaf.
- You can use any type of meat or seafood in place of the assorted meat.
Variations:
- You can add chopped vegetables like carrots, bell peppers, and green beans.
- You can add ground melon seeds (egusi) for a thicker soup.
Tips and tricks:
- Make sure to rinse the afang and waterleaf thoroughly to remove any dirt or sand.
- Use fresh coconut milk for a richer flavor.
- You can use a food processor to chop the afang and waterleaf if you don't have a blender.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with fufu, eba, or any other starchy side dish.
Suggested side dishes:
Fufu, eba, pounded yam, or rice.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more shredded afang leaves.
Food safety advice:
Make sure to cook the meat and seafood thoroughly to avoid any foodborne illnesses.
Food history:
Afang soup is a traditional Nigerian dish that originated from the Efik tribe in the southern part of the country.
Flavor profiles:
Savory, spicy, and creamy.
Serving suggestions:
Serve hot with your choice of side dish.
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Region: Nigerian