Afang Soup (Seafood) Recipe: A Flavorful Delicacy from South-South Nigeria
Afang Soup is a rich, nutritious, and incredibly flavorful dish originating from the South-South region of Nigeria. This traditional Nigerian soup combines wild spinach (known as Afang leaves) with waterleaf, a type of leafy green commonly found in West Africa, and an assortment of expensive seafood such as lobster and prawns. The result is a hearty soup that is both a treat for the taste buds and a powerhouse of nutrients.
Ingredients & Nutritional Information:
| Ingredient | Quantity | Description |
|---|---|---|
| Afang leaves (wild spinach) | 1 bundle (approximately 250g) | These dark leafy greens are packed with vitamins and minerals, contributing to the soupโs vibrant color and health benefits. |
| Waterleaf | 1 bundle (approximately 250g) | Waterleaf is an essential ingredient in this dish, adding a subtle flavor and texture. It is rich in fiber and antioxidants. |
| Lobster | 2 large | Lobster adds a luxurious flavor to the soup, making it both savory and sweet, packed with protein. |
| Prawns | 200g | Fresh prawns infuse the soup with their sweetness, offering a delicate yet rich taste. |
| Palm oil | 4 tablespoons | This gives the soup its signature richness and vibrant red color, adding depth to the flavor. |
| Ground crayfish | 2 tablespoons | Adds a smoky, earthy flavor to the soup, enhancing the umami taste. |
| Ground pepper (optional) | 1 teaspoon | For a mild spice level, you can use ground pepper. Adjust based on your preference. |
| Seasoning cubes | 2 cubes | To season the soup and bring out the flavors of the seafood and vegetables. |
| Salt | To taste | Adjust to taste. |
| Water | 1 liter | To form the base of the soup. You can adjust the quantity depending on the desired consistency. |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 25g |
| Carbohydrates | 15g |
| Fiber | 6g |
| Fat | 18g |
| Vitamin A | 90% of Daily Value |
| Vitamin C | 50% of Daily Value |
| Calcium | 10% of Daily Value |
Afang Soup, with its rich combination of vegetables and seafood, is an excellent source of protein, vitamins, and healthy fats. It provides a hearty meal that can support a balanced diet while offering a true taste of Nigerian cuisine.
Instructions:
-
Prepare the Ingredients:
- Start by washing the Afang leaves and waterleaf thoroughly. The leaves should be finely chopped for easier consumption and to allow the flavors to blend well in the soup.
- Clean and peel the prawns, removing any shells and veins. Set them aside.
- For the lobster, if youโre using a whole lobster, remove the meat from the shell, cut it into bite-sized pieces, and set it aside as well.
-
Cook the Seafood:
- In a large pot, add the prawns and lobster pieces. Pour in a little water (about 1/2 cup) to prevent burning and let them cook for about 5-7 minutes, or until they turn pink and opaque. Remove the seafood and set aside.
-
Prepare the Base:
- In the same pot, heat the palm oil over medium heat. Once the oil has melted and is hot, add the chopped waterleaf. Stir-fry the waterleaf for about 3-5 minutes until it starts to wilt.
- Add the ground crayfish and continue to stir. The crayfish will release a delightful aroma, enhancing the flavor profile of the soup.
- Season with the seasoning cubes, ground pepper (optional), and salt. Stir well to combine.
-
Add Water and Simmer:
- Add about 1 liter of water (adjust to your desired soup consistency) into the pot and stir the mixture together. Allow the soup base to simmer for 10 minutes, letting all the flavors meld.
-
Combine the Afang Leaves and Seafood:
- After the soup base has simmered, gently add the Afang leaves to the pot. Stir to combine. Afang leaves are quite dense, so it may take a little time to incorporate them fully into the soup.
- Add the cooked lobster and prawns back into the pot. Stir everything together, ensuring that the seafood is evenly distributed throughout the soup.
-
Final Simmer:
- Allow the soup to simmer on low heat for another 10-15 minutes. This will ensure that the Afang leaves soften and release their nutrients into the broth, while the seafood absorbs all the flavors of the soup.
- Taste the soup and adjust seasoning if necessary.
-
Serve:
- Afang Soup is traditionally served with pounded yam, fufu, or rice. You can pair it with your choice of side dish to make for a fulfilling and nutritious meal.
Tips for the Best Afang Soup:
- Use Fresh Seafood: For the best flavor, always use fresh seafood such as prawns and lobster. Frozen seafood can be used, but fresh is recommended for a richer taste.
- Adjust the Thickness: Depending on how thick or runny you prefer your soup, you can adjust the amount of water. More water gives you a thinner soup, while less water results in a thicker, stew-like consistency.
- Donโt Overcook the Seafood: Overcooking the lobster or prawns can make them tough and rubbery. Itโs essential to cook the seafood just until it turns pink to maintain its delicate texture.
- Enhance the Flavor: You can enhance the flavor by adding a bit of smoked fish or stock fish to the soup. This adds a smokey, umami depth to the dish.
Serving Suggestions:
Afang Soup pairs beautifully with starchy sides like pounded yam, fufu, or semovita, which help balance out the richness of the soup. You can also serve it with cassava fufu or garri, traditional Nigerian foods that complement the flavors of the soup perfectly.
Conclusion:
Afang Soup (Seafood) is a luxurious and nutritious dish that brings the essence of Nigerian cuisine to your table. Its combination of wild spinach, waterleaf, and seafood creates a delightful balance of earthy, savory, and slightly sweet flavors, making it a perfect choice for a special occasion or a hearty meal. Although it comes with a higher price tag due to the use of lobster and prawns, the taste and nutritional benefits are well worth the investment. Whether youโre serving it for a family gathering or a festive celebration, Afang Soup will surely be a crowd-pleaser!
