Description
A traditional Nigerian dish with vibrant flavors and nutrient-packed ingredients, perfect for any occasion.
Ingredients
Scale
- 2 cups Afang leaves (or spinach)
- 1 cup waterleaf (or lambs lettuce)
- 1 pound assorted meat (beef, goat, or chicken)
- 1 cup stockfish (optional)
- 1 cup dried fish (optional)
- 1–2 cups palm oil
- 2–3 tablespoons ground crayfish
- 1–2 tablespoons ground pepper (to taste)
- Salt (to taste)
Instructions
- Wash and chop Afang leaves and waterleaf.
- In a pot, boil the assorted meats until tender.
- Add the stockfish and dried fish to the hot meat.
- Pour in the palm oil, then add the crayfish, pepper, and salt.
- Stir to combine and allow to simmer for about 5 minutes.
- Add the chopped Afang leaves and waterleaf, stirring until well mixed.
- Cook for an additional 5-10 minutes until vibrant.
- Adjust seasoning if necessary and serve hot.
Notes
Serve Afang Soup hot with sides like fufu, pounded yam, or rice. Store leftovers in an airtight container and refrigerate for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Afang Soup, Nigerian Cuisine, African Recipes, Healthy Soup, Comfort Food