Afang Soup Recipe – A Spicy Delight from Southern Nigeria
Afang Soup is a beloved delicacy hailing from the Southern region of Nigeria. Known for its rich, earthy flavor and a hint of heat, this traditional dish is a celebration of fresh afang leaves, creamy water yam, and an assortment of seafood that combine harmoniously to create a hearty and healthy meal. Affordable yet packed with nutrients, Afang Soup has become a staple in Nigerian households and a favorite for food enthusiasts seeking a spicy and authentic experience.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Afang leaves | 2 cups, finely shredded | Freshly harvested leaves add depth of flavor. |
| Water yam | 1 cup, grated | Adds thickness and creaminess to the soup. |
| Assorted seafood | 2 cups (prawns, crabs, fish) | Fresh or frozen, cleaned thoroughly. |
| Stockfish | 1 cup, soaked and shredded | Adds an umami punch. |
| Palm oil | 1/4 cup | Traditional oil for rich color and taste. |
| Onion | 1 large, chopped | Base for aromatic flavor. |
| Scotch bonnet peppers | 2, finely chopped | For a spicy kick. |
| Ground crayfish | 2 tablespoons | Enhances the seafood flavor. |
| Seasoning cubes | 2 | Adds savory depth. |
| Salt | To taste | Balances the flavors. |
| Water | 4 cups | For desired consistency. |
Nutritional Information
| Nutrient | Amount per Serving | Benefits |
|---|---|---|
| Calories | 350 kcal | Provides energy for daily activities. |
| Protein | 25 g | Supports muscle repair and growth. |
| Fat | 15 g | Healthy fats from palm oil and seafood. |
| Carbohydrates | 30 g | Derived from water yam for energy. |
| Fiber | 6 g | Promotes healthy digestion. |
| Vitamins (A, C) | 15% DV | Boosts immunity and skin health. |
| Iron | 10% DV | Supports blood oxygenation. |
Instructions
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Preparation of Ingredients
Begin by washing the afang leaves thoroughly under running water to remove any dirt. Finely shred the leaves and set them aside. Peel the water yam and grate it into a smooth, lump-free paste. Clean the seafood, ensuring all shells and bones are removed as needed. Soak the stockfish in warm water for 30 minutes, then shred it into smaller pieces. -
-
Cooking the Base
Heat the palm oil in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent, releasing their aroma. Stir in the chopped Scotch bonnet peppers and cook for another 2 minutes. -
Building the Soup
Add the grated water yam to the pot and stir continuously to avoid lumps. Gradually pour in 4 cups of water while stirring to achieve a smooth consistency. Allow the mixture to simmer for 5-7 minutes until it begins to thicken. -
Incorporating the Seafood and Stockfish
Add the assorted seafood, shredded stockfish, and ground crayfish to the pot. Stir well to distribute the ingredients evenly. Cover the pot and let the soup cook for 10 minutes, allowing the flavors to meld. -
Adding the Afang Leaves
Gently fold the shredded afang leaves into the soup. Adjust the consistency by adding more water if necessary. Season with the seasoning cubes and salt to taste. Reduce the heat to low and simmer for an additional 10 minutes. -
Taste and Adjust
Taste the soup and adjust the seasoning as desired. The afang leaves should retain their vibrant green color and slightly crunchy texture, while the soup exudes a rich, spicy aroma. -
Serve and Enjoy
Serve the Afang Soup hot, accompanied by a side of pounded yam, fufu, or rice for a truly satisfying meal. This dish is perfect for family dinners, special occasions, or when you crave the taste of Southern Nigerian cuisine.
Tips for a Perfect Afang Soup
- Ensure the afang leaves are fresh for the best flavor and texture.
- You can substitute afang leaves with spinach if unavailable, but the taste will slightly differ.
- For a milder soup, reduce the quantity of Scotch bonnet peppers.
- Leftovers can be refrigerated for up to three days and reheated gently to retain the original taste.
Enjoy the authentic taste of Southern Nigeria with this Afang Soup recipe, a nutritious and spicy delight for your dining table!
