Afang Soup

Dive into the rich and savory flavors of Afang Soup, a classic Nigerian delicacy bursting with wholesome ingredients and vibrant spices. This traditional soup combines tender cuts of beef and goat meat with the smoky depth of dried fish and stockfish, enriched with the earthy notes of crayfish and fiery Scotch bonnet peppers. Freshly ground Afang leaves (wild spinach) and succulent waterleaf or spinach lend a perfect balance of freshness and texture, while a generous drizzle of palm oil ties the dish together with its signature richness. Perfectly seasoned and simmered to perfection, Afang Soup is hearty, nutritious, and perfect when served with fufu, pounded yam, or rice. Ideal for family gatherings or a cozy dinner, this one-pot dish is a celebration of authentic West African cuisine.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Beef
• 300 grams Goat meat
• 200 grams Stockfish
• 200 grams Dried fish
• 200 grams Periwinkle (optional)
• 200 grams Afang leaves (wild spinach)
• 200 grams Waterleaf or Spinach
• 150 ml Palm oil
• 3 tablespoons Ground crayfish
• 2 pieces Scotch bonnet peppers
• 1 medium Onions
• 2 cubes Seasoning cubes
• 1 teaspoon Salt
• 1 liter Water

Directions

Step 1

Wash the beef, goat meat, and stockfish thoroughly. Place them in a large pot and season with the chopped onion, seasoning cubes, and salt. Add 500 ml of water and cook on medium heat for about 30 minutes until tender.

Step 2

While the meat is cooking, soak the dried fish in warm water for about 10 minutes to soften it. Then, de-bone and shred the fish.

Step 3

Wash the Afang leaves and grind or pound them until finely chopped. If using waterleaf, chop it finely as well. If using spinach, ensure it is frozen or wilted, and then chop it.

Step 4

Once the meat is tender, add the stockfish and dried fish to the pot. Continue cooking for another 10 minutes, adding more water if necessary.

Step 5

Add the palm oil to the pot and allow it to cook with the meat for 5 minutes until the oil is well incorporated.

Step 6

Stir in the ground crayfish and chopped scotch bonnet peppers. Adjust seasoning if necessary, using additional salt or seasoning cubes.

Step 7

Add the chopped Afang leaves to the pot, stirring well to combine.

Step 8

Add the waterleaf, or spinach, to the soup. Stir everything together thoroughly. Allow it to cook for 5-7 minutes on low heat. If using periwinkle, add it at this stage.

Step 9

Taste for seasoning and adjust as necessary. Serve the Afang soup hot with fufu, pounded yam, or rice as a side.

Nutrition Facts

Serving size	3140 grams (3140.0g)

Amount per serving	% Daily Value*
Calories	4505

Total Fat 226.70g	291%
Saturated Fat 99.90g	500%
Polyunsaturated Fat 2.80g
Cholesterol 1436mg	479%
Sodium 19499mg	848%
Total Carbohydrate 32.90g	12%
Dietary Fiber 10.80g	39%
Total Sugars 9.20g
Protein 565.70g	1131%

Vitamin D 20IU	100%
Calcium 1347mg	104%
Iron 45mg	252%
Potassium 5935mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 51.0%

Carbs: 3.0%