Afang soup

Name: Afang soup
Total time: 2700 s
Yield: 10 servings
Cuisine: Nigerian
Ingredients: leaves Afang/okazi; Spinach/waterleaf; Ghana pepper; 1 1/2 cups crayfish; Dry fish; head Stock fish; cubes Knor; 1 1/2 cups palm oil; 4 kilos of goat meat; 1 small onion; to taste Salt

Magdalene Ekanem @cook_10103727

Kaduna, Nigeria

Every Nigerian has heard about afang soup, well, almost every Nigerian. So much African goodness in this soup. I made this soup with goat meat but it can be substituted for beef. Try this recipe and thank me later.
xox🖤

Magdalene Ekanem @cook_10103727

Saved

Ingredients

45 minutes

10 servings

leavesAfang/okazi
Spinach/waterleaf
Ghana pepper
1 1/2 cupscrayfish
Dry fish
headStock fish
cubesKnor
1 1/2 cupspalm oil
4kilos of goat meat
1small onion
to tasteSalt

Saved

Steps

45 minutes

1

Wash and season goat meat with onion, stock cube, pepper and salt to taste.
2

Using a motar and pistle, pound the thinly sliced afang leaves
3

Wash and cut the waterleaf
4

Wash the dry fish with salt, breaking off the head of the dry fish, only the body should be used.
5

Using hot water, soak the stock fish head, till its soft enough to be broken.
6

In a large pot, add waterleaf, crayfish, dryfish, palm oil and meat stock and meat, allow to boil out.
7

Add stock cubes, Salt and pepper to taste and allow to boil.
8

Add the pounded afang leaves, stir and leave for 2 minutes.
9

Serve hot with fufu/garri or any other swallow.