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–+ servings

Afang soup

Afang soup is a traditional Nigerian dish made with fresh vegetables, typically including a leafy vegetable called Afang, which is native to the southern part of Nigeria. It is usually cooked with assorted meats or fish, palm oil, and other seasonings to create a flavorful and nutritious soup.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner, Lunch
Cuisine African, Nigerian
Servings 4 servings
Calories 509 kcal
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Ingredients
  

  • 2 bunches Afang leaves (substitute with spinach if Afang leaves are not available)
  • 1 lb assorted meats (beef, goat meat, or chicken)
  • 1 cup dried fish or stockfish, soaked and deboned
  • 1/2 cup crayfish ground
  • 1/2 cup palm oil
  • 2 tablespoons ground crayfish
  • 1 onion chopped
  • 2-3 scotch bonnet peppers chopped
  • Seasoning cubes salt, and pepper to taste

Instructions
 

  • Wash and chop the Afang leaves (or spinach) finely and set aside.
  • In a pot, cook the assorted meats with onions, seasoning cubes, salt, and pepper until tender.
  • Add the soaked and deboned dried fish or stockfish to the pot.
  • Pour in the palm oil and allow it to heat up.
  • Add the chopped scotch bonnet peppers and ground crayfish to the pot and stir well.
  • Add the chopped Afang leaves (or spinach) to the pot and stir everything together.
  • Allow the soup to simmer for about 10-15 minutes, stirring occasionally.
  • Adjust the seasoning to taste and simmer for a few more minutes.
  • Serve hot with your choice of swallow (e.g., pounded yam, fufu, or eba).
  • Enjoy!
Start Cooking
Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 509kcal (25%)Carbohydrates: 9g (3%)Protein: 48g (96%)Fat: 32g (49%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 153mg (51%)Sodium: 334mg (15%)Potassium: 1691mg (48%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 16042IU (321%)Vitamin C: 59mg (72%)Calcium: 206mg (21%)Iron: 6mg (33%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword meat, soup
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