Afang soup is a traditional nigerian stew made from the leaves of the forest plant ‘cnetum africanum’, known as afang or okazi. It is mostly eaten by the calabar people.

1 pound of meat, cleaned and cut into bite-sized pieces.
1 hot chilli pepper.
1 onion, chopped.
Several periwinkles.
2 pieces of dried fish.
2 pounds of afang leaves (cleaned), pounded with a mortar and pestle.
1 pound of waterleaf (cleaned and torn into pieces).
1 cup of dried prawn (pounded).
1 cup of red palm oil.

Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5 minutes.

Add onions and chilli pepper. Reduce heat. cover, to simmer.

In a seperate pan, bring a few cups of lightly salted water to boil.

Place the periwinkles in the boiling water. Cover and cook for 5 minutes.

Remove periwinkles from water. Use a fork to remove the snails from their shells. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice.

Add the properly cleaned periwinkles, dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.

Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5 minutes till greens are completely soft and tender.

It is best eaten with fufu, pounded yam or eba.

If you’ve tried this method and liked it, please send me a mail… Thank you 🙂

Posted from WordPress for BlackBerry.


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