Ingredients with Measurements:
- 1 pound of assorted meats (beef, goat, or chicken)
- 1 pound of smoked fish
- 1 cup of periwinkle
- 1 cup of crayfish
- 1 cup of palm oil
- 1 cup of water
- 1 bunch of afang leaves
- 1 pound of okra
- 1 onion
- 2 scotch bonnet peppers
- 2 seasoning cubes
- Salt to taste
Special equipment needed:
- Mortar and pestle
- Blender
Step-by-step instructions:
1. Wash the assorted meats and boil with seasoning cubes until tender.
2. Remove the bones from the smoked fish and add to the pot of meat.
3. Wash and chop the afang leaves and set aside.
4. Wash and chop the okra and set aside.
5. Blend the onions and scotch bonnet peppers in a blender.
6. Heat the palm oil in a pot and add the blended onions and peppers.
7. Fry the onions and peppers until fragrant.
8. Add the periwinkle and crayfish to the pot and stir.
9. Add the boiled meat and smoked fish to the pot and stir.
10. Add the chopped afang leaves to the pot and stir.
11. Add the chopped okra to the pot and stir.
12. Add water to the pot and stir.
13. Add salt to taste.
14. Cover the pot and let it simmer for 10-15 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 25g
Carbohydrates: 15g
Fiber: 5g
Substitutions for ingredients:
- Assorted meats can be substituted with any protein of choice.
- Periwinkle can be substituted with snails or mussels.
- Palm oil can be substituted with any cooking oil of choice.
- Scotch bonnet peppers can be substituted with any hot pepper of choice.
Variations:
- Afang soup can be made with just vegetables for a vegetarian option.
- Okra can be substituted with pumpkin leaves or spinach.
Tips and tricks:
- To make the soup thicker, blend some of the afang leaves and add to the pot.
- To make the soup spicier, add more scotch bonnet peppers.
- To make the soup less spicy, remove the seeds from the scotch bonnet peppers before blending.
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 hot.
Presentation ideas:
Serve in a bowl with a side of fufu or pounded yam.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a cold glass of palm wine or any beer of choice.
Suggested side dishes:
Fufu or pounded yam.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, blend some of the afang leaves and add to the pot.
Food safety advice:
- Wash all ingredients thoroughly before use.
- Cook meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Afang soup is a traditional Nigerian soup that originated from the Efik people of Cross River State.
Flavor profiles:
Savory, spicy, and slightly bitter.
Serving suggestions:
Serve hot with a side of fufu or pounded yam.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Nigerian
Taste: Spicy, Savory, Umami, Tangy, Herbaceous