Ingredients with Measurements:
- 1 pound of fresh prawns, peeled and deveined
- 2 bunches of afang leaves, chopped
- 1 pound of assorted meat (beef, goat, or chicken)
- 1 cup of periwinkle
- 1 cup of crayfish, ground
- 1 cup of palm oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of ground pepper
- 2 tablespoons of salt
- 2 seasoning cubes
- 6 cups of water
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. In a large pot, add the assorted meat, chopped onion, minced garlic, salt, seasoning cubes, and 6 cups of water. Bring to a boil and let it cook for 30 minutes or until the meat is tender.
2. Add the ground crayfish, chopped afang leaves, and periwinkle to the pot. Stir well and let it cook for 10 minutes.
3. In a mortar and pestle, grind the pepper until it is fine. Add it to the pot and stir well.
4. Add the palm oil to the pot and let it cook for another 10 minutes.
5. Add the peeled and deveined prawns to the pot and let it cook for 5 minutes or until the prawns turn pink.
6. Serve hot with your favorite side dish.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Assorted meat can be substituted with any protein of your choice.
- Periwinkle can be substituted with any seafood of your choice.
- Palm oil can be substituted with any cooking oil of your choice.
Variations:
- Add some chopped okra to the pot for a thicker soup.
- Use spinach instead of afang leaves for a different flavor.
Tips and tricks:
- Make sure to devein the prawns before adding them to the pot.
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
Serve the soup in a bowl with a side of rice or fufu.
Garnishes:
Garnish with some chopped scallions or parsley.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of rice or fufu.
Troubleshooting advice:
- If the soup is too thick, add some water to thin it out.
- If the soup is too thin, let it cook for a few more minutes to thicken.
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 soup that is made with afang leaves and assorted meat.
Flavor profiles:
The soup has a rich and savory flavor with a hint of spiciness.
Serving suggestions:
Serve the soup hot with a side of rice or fufu.
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Region: Nigerian