Here’s a little Confession: I hadn’t made Afang for nearly two months before I started thinking about this post. I’ve been making Edikaikong, Abak Atama , Okazi but not afang. I only decided to make afang because i was getting tired of cooking edikaikong all the time. Now i’m like, WHAT WAS I THINKING? One thing i’ve noticed whenever i make vegetable soup is, i never get to reserve some as everyone always seems to want more. This is one soup you can never go wrong with.
Afang Soup “Efik” is a tasty Nigerian soup which originates from the South-eastern (Cross river….Akwa ibom) part of Nigeria. It’s similar to the igbo version known as Ofe okazi but slightly different. The major ingredient which the name of the soup was coined from is the wild spinach leaf (Ukazi/Afang leaf) “Gnetum Africanum” (View full list of Nigerian leafy vegetables here). It’s got a tough (hard) papery glossy texture and is tasteless without any distinctive smell until cooked. Due to it’s tough texture, its usually sold pre-sliced in the Nigerian market by the vendors.
Sometimes after it’s sliced, it’s further ground with a dry mill as this tends to bring out the taste more in soups. Afang is a rich source of protein and both essential and non-essential amino acids. it also has an anti-inflammatory, anti-carcinogenic and antioxidant properties.
- • 1500g Afang leaves (4 Handfuls), Sliced thinly
- • 2500g Mmong mmong ikong "Water leaves"
- • 400g Mfi "Shelled Periwinkles"- Optional
- • 2000g Unam; Assorted meat such as Beef ,Tripe, Pomo - as desired
- • 2 Ntokon (Fresh pepper), Yellow/Red Habanero or Scotch Bonnet
- • 2 seasoning cubes
- • 1 small Stock fish part
- • 2 small Nsat Iyak "dried fish" (i used Agbo & Asa)
- • 1 cup Obu, crayfish
- • 1 cup Palm oil
- • Inun , Salt to taste
- Shelled periwinkles "Mfi/isam"is usually really dirty within so, to clean properly, place it in a bowl with a lid, add water , cover the lid and shake vigorously befor rinsing several times.