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Afang soup
Afang: the Efik and Ibibio leaf soup of Calabar and Uyo, with waterleaf, periwinkles and meat
Ask anyone from Calabar or Uyo what to serve a guest and afang will come up first. Finely shredded afang leaves, chewy and a little nutty, are cooked down with a mountain of waterleaf, palm oil, beef, cow skin, stockfish and periwinkles, and the waterleaf gives off all the liquid the soup needs. It is thick, dark green and deeply savoury, and it goes with pounded yam, fufu or eba. Outside Nigeria, frozen ground afang (also sold as okazi) and spinach stand in well. Periwinkles must be bought cleaned from a reputable seller; discard any with cracked shells or an off smell. Chef's tip: never add water to afang; if it looks dry, cover the pot for a minute and the waterleaf will release more.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meat
- 1 ⅓ lb beef chuckcut into 4 cm pieces
- 7 oz cow skin (ponmo) (optional)scrubbed and cut into strips
- 3 ½ oz stockfishsoaked overnight and cut into pieces; or use dried salt cod, soaked
- 1 onionchopped
- 1 tsp saltto taste
- 2 cups water
For the soup
- 1 ⅓ lb waterleafwashed and chopped; or spinach
- 9 oz afang leavesvery finely shredded or ground; or frozen ground okazi
- ¾ cup red palm oil
- 3 ½ oz smoked dried fishdeboned, rinsed
- 7 oz periwinkles, shelled or tail-cutbuy cleaned from a reputable fishmonger; frozen shelled ones are easiest
- 4 tbsp ground crayfish
- 2 scotch bonnet chilliespounded
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Method
0/7 doneStep 1: Put 1 ⅓ lb beef chuck, 7 oz cow skin (ponmo), 3 ½ oz stockfish, 1 onion, 2 stock cubes and 1 tsp salt in a pot. Cover and steam over a medium heat in their own juices for 10 minutes, stirring once.
10 minStep 2: Add 2 cups water and simmer, covered, until the beef is tender and the cow skin is soft.
40 minStep 3: Meanwhile, put 7 oz periwinkles, shelled or tail-cut in a bowl of water, swirl and drain; repeat until the water is clear. Throw away any with broken shells or a bad smell.
5 minStep 4: Add ¾ cup red palm oil, 3 ½ oz smoked dried fish, 4 tbsp ground crayfish, 2 scotch bonnet chillies and 7 oz periwinkles, shelled or tail-cut to the meat. Boil for 5 minutes, until the oil and stock combine; the periwinkles must boil for at least 5 minutes.
5 minStep 5: Add 1 ⅓ lb waterleaf, stir and cook until it wilts down and releases its water.
5 minStep 6: Stir in 9 oz afang leaves and cook, uncovered, until it is heated through and still deep green. Overcooking afang makes it dull and tough.
4 minStep 7: Taste for salt, take off the heat and rest for 5 minutes before serving with pounded yam, fufu or eba.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 40 g
- Carbs
- 9 g
- Fat
- 32 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does afang soup take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
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