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.
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!
Disclaimer
Some parts of recipe maybe AI-generated.
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.
