Fisherman Style Afang Soup
A rich, nutrient-dense Nigerian delicacy from the Efik and Ibibio people, elevated with a bounty of fresh seafood.
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Ingredients
- 4 cups Afang leaves (Okazi), finely ground
- 8 cups Fresh Waterleaf, chopped
- 1 1/2 cups Palm oil
- 500 grams Fresh Jumbo Prawns, cleaned
- 1 kg Assorted fresh fish (Red Snapper or Catfish)
- 1 cup Periwinkles (shelled or unshelled)
- 2 medium pieces Dried Smoked Fish
- 1/2 cup Ground Crayfish
- 4 pieces Fresh Yellow Scotch Bonnet peppers, blended
- 3 units Seasoning cubes
- 2 large pieces Stockfish (pre-soaked and softened)
- 1 teaspoon Salt(optional)
Instructions
- 1
Boil the fresh fish and prawns with a little salt, chopped onions, and one seasoning cube until just cooked; remove the fish and set aside to prevent breaking.
- 2
In the same pot with the remaining stock, add the softened stockfish, smoked fish, periwinkles, blended peppers, and ground crayfish.
- 3
Add the palm oil to the pot and allow it to boil for about 10 minutes until the oil integrates with the stock.
- 4
Add the chopped waterleaf and stir well; cook for 3-5 minutes until the waterleaf wilts and releases its juices.
- 5
Carefully fold in the ground Afang leaves; ensure the leaves are finely ground or pounded to achieve the correct texture.
- 6
Stir in the remaining seasoning cubes and taste for salt, adjusting as necessary.
- 7
Return the cooked fresh fish and prawns to the pot, gently stirring to avoid breaking the fish.
- 8
Simmer on low heat for another 2-3 minutes until the oil floats to the top, then remove from heat immediately to keep the vegetables green.
Nutrition per Serving
420
Calories
35g
Protein
12g
Carbs
28g
Fat
6g
Fiber
2g
Sugar
680mg
Sodium
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