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–+ servings
Dish of Afang Soup.
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5 from 3 votes

Afang Soup

A delicious soup filled with bold flavours of crayfish, leafy greens and palm oil, a delicacy in Nigerian and Cameroon.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: African
Servings: 5 people
Calories: 468kcal
Author: Claudy

Ingredients

  • 1kg Beef, Tripe and Cow skin
  • 500 g Okazi/Afang leaves
  • 900 g Spinach or Waterleaves frozen or 3 bunches of fresh spinach
  • ½ cup Crayfish deboned
  • 1 cup Smoked fish
  • 1-2 cups Palm oil
  • 2-3 tsp Seasoning powder or bouillon, adjust accordingly
  • 1 teaspoon Salt
  • 3 cups Beef stock
  • Scotch bonnets

Instructions

  • In a pot, add the tripe, beef and cow skin. Season with the salt and seasoning powder, then add water and cook until tender. Make sure you have enough stock.
    If you're using precooked meats, you can skip this step.
    Light blue bowl filled with meats.
  • If using frozen spinach or water leaves, squeeze out excess water. If using fresh, finely chop them.
  • Using a food processor, finely process the okazi leaves.
    Food processor of okazi leaves.
  • When meats are tender, add the smoked fish, palm oil, scotch bonnets and crayfish. Stir well and let it simmer for about 2 minutes.
    Palm oil pouring into a pot of meats.
  • Add the water leaves and okazi leaves and stir well until well combined. If the soup is dry, add water or stock. If there is too much water, allow it to dry off.
    Steam coming from a pot with okazi leaves, meat, and other ingredients.
  • Taste to adjust any seasonings, then serve with your choice of swallow.
    Oblong dish of Afang Soup.

Video

Nutrition

Calories: 468kcal | Carbohydrates: 2g | Protein: 15g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 60mg | Sodium: 986mg | Potassium: 495mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 1mg